Orecchiette With Broccoli Rabe (Orecchiette Con Cime Di Rapa)
In Italy, orecchiette is commonly served with sautéed broccoli rabe, cooked with a little garlic, chili, tons of EVOO and topped with pecorino or parmesan cheese. Super simple, right?
- Salt
- 1 bunch broccoli rabe, trimmed and chopped
- 1 pound orecchiette
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1/4 cup EVOO, plus more for drizzling
- 1/2 cup parmigiano-reggiano cheese, grated pecorino or
Bring a few inches of water to a boil in a deep skillet. Season liberally with salt and cook broccoli rabe until tender, about 3 minutes. Shock in a bowl of ice water and pat dry. Discard water and wipe skillet clean.
In a large pot of salted boiling water, cook pasta according to package directions for al dente. Reserve about 1 cup pasta cooking water, then drain.