I love this recipe because it captures the heart of authentic southern Italian cooking. It’s wholesome, satisfying, and full of character. The broccoli rabe gives a slightly bitter contrast to the rich, savory olive oil and garlic sauce, and the pasta catches every bit of flavor in its little “ears.” It’s also fast to prepare, making it perfect for a weeknight dinner that feels special without requiring much effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 bunch broccoli rabe, fresh, trimmed and cut into 2-inch pieces (stems and leaves) 1 lb orecchiette, fresh or dried 1/4 cup extra-virgin olive oil 4 garlic cloves, large and minced salt to taste red chili flakes to taste
Directions
I heat the olive oil in a large sauté pan over medium heat for about 1 minute. I add the garlic, salt, and chili flakes, cooking gently until the garlic becomes fragrant without burning. Then I turn off the heat and set it aside.
I bring a large pot of salted water to a boil and add the chopped broccoli rabe. I cook it for about 5 minutes to soften it and reduce its bitterness.
I add the orecchiette pasta to the same pot and cook it according to the package instructions—about 4 minutes if using fresh pasta or until al dente.
Once the pasta and rapini are cooked, I drain them together, reserving about 1 cup of the pasta cooking water.
I return the sauté pan to the stove and heat it until the garlic starts to sizzle. I add the drained pasta and rapini, tossing everything together over medium heat.
If the mixture looks dry, I add a splash of the reserved pasta water to bring everything together. I taste and adjust with a little more salt or chili flakes if needed.
I serve the pasta hot, drizzled with a little extra olive oil for a silky finish.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare and 15 minutes to cook, for a total time of 20 minutes.
Variations
I sometimes add grated cheese, like Pecorino Romano or Parmigiano Reggiano, just before serving for extra richness. For a lighter twist, I mix in a few halved cherry tomatoes for color and sweetness. If I’m craving a bit of crunch, I sprinkle toasted breadcrumbs on top before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the pasta in a pan over low heat with a drizzle of olive oil and a splash of water to loosen the sauce. It’s best served fresh, but even reheated, it still tastes delicious.
FAQs
What is broccoli rabe (rapini)?
It’s a leafy green with small florets and a slightly bitter flavor, commonly used in southern Italian cooking.
Can I use another vegetable instead?
Yes, I sometimes use broccolini or kale if I can’t find broccoli rabe—they work beautifully in this recipe.
Do I need to blanch the broccoli rabe first?
Yes, boiling it briefly helps mellow the bitterness before combining it with the pasta.
Can I make this without chili flakes?
Of course! I leave them out when I want a milder flavor or am serving it to kids.
What kind of pasta works best besides orecchiette?
Small pasta shapes like cavatelli or penne also hold the sauce well.
Can I add protein to this dish?
Yes, I sometimes add grilled chicken or sautéed shrimp for a heartier meal.
Is this dish vegan?
Yes, it’s naturally vegan as written, made simply with vegetables, olive oil, and pasta.
How do I keep the pasta from drying out?
I always reserve a cup of pasta water to add as needed—it helps create a silky sauce that clings to the pasta.
Can I use whole-wheat pasta?
Absolutely. Whole-wheat orecchiette adds a nutty flavor that pairs nicely with the greens.
Conclusion
I love how this orecchiette with broccoli rabe delivers such bold flavor from such simple ingredients. It’s earthy, slightly spicy, and wonderfully satisfying—the perfect example of traditional Italian home cooking. Whether I’m making it for a weeknight dinner or sharing it with friends, this dish always brings a taste of Puglia’s rustic charm to the table.
A classic southern Italian dish from Puglia featuring tender orecchiette pasta tossed with slightly bitter broccoli rabe (rapini), garlic, olive oil, and chili flakes. Simple, rustic, and full of authentic Italian flavor.
Ingredients
1 bunch broccoli rabe (rapini), trimmed and cut into 2-inch pieces
1 lb orecchiette pasta, fresh or dried
1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
Salt, to taste
Red chili flakes, to taste
Instructions
Heat olive oil in a large sauté pan over medium heat. Add garlic, salt, and chili flakes, cooking gently until the garlic is fragrant but not browned. Remove from heat and set aside.
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 5 minutes to soften and reduce bitterness.
Add the orecchiette to the same pot and cook according to package directions—about 4 minutes if fresh or until al dente.
Drain pasta and rapini together, reserving about 1 cup of pasta water.
Return the sauté pan to the stove, reheat until the garlic sizzles, then add the drained pasta and rapini. Toss well to combine.
Add a splash of reserved pasta water if the mixture seems dry. Adjust seasoning with more salt or chili flakes to taste.
Serve hot, drizzled with extra olive oil for a silky finish.
Notes
Add grated Pecorino Romano or Parmigiano Reggiano for extra richness.
Top with toasted breadcrumbs for a satisfying crunch.
Substitute broccolini or kale if broccoli rabe isn’t available.
Add halved cherry tomatoes for color and sweetness.
Pairs beautifully with a crisp white wine like Pinot Grigio.
