Description
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.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
