Orecchiette with Broccoli Rabe
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. 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.
Adjust Servings
Instructions
- 1
Blanch broccoli rabe for 1 to 2 minutes to tame bitterness.
- 2
Cook orecchiette in the same pot until al dente.
- 3
Warm olive oil with garlic, anchovy, and chili flakes over low heat.
- 4
Add blanched greens and pasta, tossing with a splash of pasta water.
- 5
Finish with grated parmesan and serve.
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