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Flavorful Orecchiette with Broccoli Rabe and Garlic

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A quick and easy Italian pasta dish featuring al dente orecchiette tossed with sautéed broccoli rabe, garlic, and a hint of chili flakes, finished with lemon juice and cheese for a balanced, comforting meal.

Ingredients

Scale
  • 12 oz (340 g) orecchiette pasta
  • 1 bunch (about 10 oz / 280 g) broccoli rabe (rapini), trimmed and chopped roughly
  • 4 tbsp extra-virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • ½ tsp red pepper flakes (adjust to taste)
  • Salt, to taste, plus more for pasta water
  • Freshly ground black pepper, to taste
  • ½ cup grated Pecorino Romano or Parmesan cheese (optional but recommended)
  • 1 tsp fresh lemon juice (optional)

Instructions

  1. Rinse the broccoli rabe thoroughly and trim off tough ends (about 1-2 inches). Chop into roughly 2-inch pieces. Set aside.
  2. Bring a large pot of salted water to a boil (about 1 tbsp salt per 4 quarts / 4 liters water).
  3. Blanch the broccoli rabe by dropping it into boiling water and cooking for about 2 minutes until bright green and just tender. Transfer to a bowl of ice water to stop cooking and keep color vibrant. Drain well.
  4. Cook the orecchiette pasta in the boiling water according to package instructions (usually 9-11 minutes) until al dente. Reserve 1 cup (240 ml) pasta water before draining.
  5. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, cooking gently for about 2-3 minutes until garlic is golden but not burnt.
  6. Add the drained broccoli rabe to the skillet with garlic and chili flakes. Season with salt and pepper. Sauté for 3-4 minutes, stirring occasionally.
  7. Add the drained orecchiette to the skillet with the broccoli rabe. Toss gently to combine, adding reserved pasta water a little at a time (¼ to ½ cup / 60-120 ml) until the mixture is saucy but not soupy.
  8. Turn off the heat. Stir in fresh lemon juice if using, and sprinkle with grated Pecorino Romano or Parmesan cheese. Adjust salt and pepper to taste.
  9. Serve immediately, optionally drizzling a bit more olive oil on top and adding a final crack of black pepper.

Notes

Keep an eye on the garlic to avoid burning as burnt garlic tastes bitter. Blanching broccoli rabe and shocking it in ice water preserves its vibrant color and mellows bitterness. Reserve pasta water to help bind the sauce. For extra depth, add a splash of white wine after sautéing garlic and reduce before adding broccoli rabe.

Nutrition

Keywords: orecchiette, broccoli rabe, garlic, Italian pasta, quick dinner, easy recipe, weeknight meal, vegetarian, comfort food

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