Orecchiette with Broccoli Rabe
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Orecchiette with broccoli rabe is a Southern Italian pasta from Puglia that pairs ear-shaped pasta with blanched broccoli rabe, garlic, anchovy, and dried chili in olive oil.
Read more
Blanching the broccoli rabe for one to two minutes tames its bitterness, and cooking the pasta in the same water infuses it with the green's flavor. Garlic and anchovy fillets are warmed slowly in olive oil until the anchovy dissolves into a savory paste, providing salt and umami without needing additional seasoning. Dried chili flakes contribute a gentle background heat. Tossing the drained pasta and greens in the pan with a splash of pasta water emulsifies the oil into a light coating on every piece. Grated parmesan scattered on top adds a salty, nutty finish that balances the vegetal bitterness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Trim any tough stem ends from 200 g broccoli rabe and rinse well.
Blanch it in boiling water for 1 to 2 minutes to soften the bitterness, then lift it out promptly so it stays green and not mushy.
- 2Finish
Bring the same water back to a boil and add 220 g orecchiette.
Cook it a little less than the package time, stopping when the centers are still slightly firm because the pasta will finish in the pan.
- 3Control
Add 2 tablespoons olive oil, 1 tablespoon garlic, and 4 anchovy fillets to a pan.
Warm them over low heat for 2 to 3 minutes, pressing the anchovy until it dissolves before the garlic browns.
- 4Step
Stir in 1 teaspoon dried chili flakes and warm for only 20 to 30 seconds.
When the aroma rises, add the blanched broccoli rabe and toss until the greens are evenly coated with the savory oil.
- 5Control
Add the cooked orecchiette and a small splash of pasta water to the pan.
Toss briskly over medium heat for 1 to 2 minutes, until the oil looks slightly cloudy and clings to the pasta.
- 6Finish
Turn off the heat once the pasta is moist and lightly coated, not oily or dry.
Sprinkle 25 g parmesan over the top, check the saltiness from the anchovy and cheese, and serve while warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ear-shaped pasta paired with blanched broccoli rabe, garlic, and savory anchovy in olive oil.
- Finish cue
- Turn off the heat once the pasta is moist and lightly coated, not oily or dry.
- Avoid this
- Trim any tough stem ends from 200 g broccoli rabe and rinse well.
- Substitution
- Use anchovy as umami seasoning instead of extra salt.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 7 ingredients
Category median
35min, 9 ingredients
Based on 109 recipes
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