Orecchiette con Cime di Rapa

Orecchiette con Cime di Rapa is a timeless Italian pasta dish from the Puglia region, featuring ear-shaped pasta with broccoli rabe, garlic, chili flakes, and pecorino cheese. The minimalist ingredients allow the flavors to blend well, offering a dish that is both comforting and satisfying. The trick is to cook the broccoli rabe to perfection, balancing its slight bitterness with the savory garlic and cheese notes. Whether enjoyed as a main course or a side dish, this dish offers a wonderful combination of flavors that is sure to please.

Ingredients

• 1 lb whole orecchiette pasta
• 1 bunch whole broccoli rabe, chopped
• 3 cloves garlic, minced
• 1/2 tsp red chili flakes
• 1/4 cup pecorino cheese, grated

Instructions

1. Cook the orecchiette in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
2. In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red chili flakes, and sauté for 1-2 minutes until fragrant.
3. Add the chopped broccoli rabe to the pan. Cook for 5-7 minutes, stirring occasionally, until the broccoli rabe is tender.
4. Reserve a cup of pasta water, then drain the pasta. Add the pasta to the pan with the broccoli rabe mixture.
5. Toss the pasta and broccoli rabe together, adding reserved pasta water one tablespoon at a time to create a light sauce.
6. Transfer the pasta to serving plates and top with grated pecorino cheese.

Keywords: Pasta, Garlic, Cheese, Italian

Spice Rack: Salt, Black Pepper, Red Chili Flakes

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