Broccoli Rabe and Orecchiette Sauté

Ingredients

Estimated total cost: €7.02 · €1.17/serving

• SaltEst. price €0.02–€0.05
• 1/2 pound orecchiette, cooked al dente (boil in salted water for best flavor)Est. price €0.75–€1.50
• 21/4 to 21/2 pounds (2 large bunches) broccoli rabe, ends trimmed, coarsely chopped (blanch in boiling water then shock in ice water to preserve vibrant color)Est. price €0.00–€0.00
• 1/3 cup extra-virgin olive oil (EVOO) (4 or 5 times around the pan) (use high-quality EVOO for a robust flavor)Est. price €1.20–€2.50
• 6 to 8 garlic cloves, finely chopped (slice garlic thinly for even distribution of flavor)Est. price €0.30–€0.60
• 1 teaspoon crushed hot red pepper flakes (adjust amount to your preferred level of spiciness)Est. price €0.10–€0.25
• 1/2 cup freshly grated Parmigiano-Reggiano (sprinkle on top just before serving for a salty kick)Est. price €4.50–€7.00
• Freshly ground black pepper (add to taste for a finishing touch)Est. price €0.15–€0.30

Steps

1. 1

   Start by heating a pot of water on the stove until it reaches a rolling boil for the pasta. Remember to cover the pot while waiting for the water to reach boiling point. Season the water generously with salt before adding in the orecchiette pasta. Cook it until it is al dente, ensuring it still has a slight firmness to it. A tip to keep in mind: Reserve some of the cooking water from the pasta before draining, as this will be used later when preparing the broccoli rabe dish.

2. 2

   Place the broccoli rabe in a deep skillet along with 2 to 3 cups of water. Cover the skillet and heat until the water comes to a boil. Once the rabe has wilted, season it with salt. Allow it to simmer for approximately 7 minutes until it reaches a tender texture and loses its bitterness. The vibrant green color should be maintained throughout the cooking process. Proceed by draining the cooked broccoli rabe and setting it aside for later use.

3. 3

   Place the deep skillet back on the stovetop and set it over medium heat. Drizzle in the extra virgin olive oil, then add the minced garlic and red pepper flakes. Sauté the mixture for 2 to 3 minutes, stirring regularly. Introduce the broccoli rabe into the skillet, ensuring it gets coated with the garlicky oil. Pour in a ladleful of pasta water to create a sauce by emulsifying with the olive oil. Next, combine the cooked pasta, grated cheese, and season with salt and pepper as desired. Toss everything together well before serving promptly.

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• Cultural note

  Orecchiette pasta is a traditional pasta shape from the Puglia region of Italy, where this dish likely originated. The combination of broccoli rabe, garlic, and Parmigiano-Reggiano cheese reflects classic Italian flavors and culinary techniques.

• Seasonal note

  Broccoli rabe is typically in season during the fall and spring months, making this dish ideal to enjoy during those times. Orecchiette pasta is available year-round, allowing flexibility in preparing this sauté dish throughout the year.

• Health note

  This Broccoli Rabe and Orecchiette Sauté is a nutritious dish rich in vitamins A, C, and K, essential for immune function, skin health, and blood clotting. It is high in fiber, promoting digestive health, and moderate in calories, making it a satisfying yet balanced meal option.