Orecchiette with Broccoli Rabe Recipe

Orecchiette with Broccoli Rabe is Puglia on a plate: small ear-shaped pasta tossed with slightly bitter greens, garlic, chilli and a whisper of anchovy. It is fast, frugal and full of character, the kind of weeknight dinner that tastes like a holiday.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

520

Ingredients

• 400 g orecchiette pasta
• 500 g broccoli rabe, trimmed
• 4 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon chilli flakes
• 2 anchovy fillets (optional)
• Salt, to taste
• 1/2 cup grated Pecorino Romano cheese
• Zest of 1/2 lemon
• Toasted breadcrumbs, to serve

Instructions

1. Bring a large pot of salted water to a boil and blanch the broccoli rabe for 2 minutes, then lift it out with a slotted spoon and chop it roughly.
2. Cook the orecchiette in the same water until just al dente, following the packet time.
3. Meanwhile, warm the olive oil in a large skillet and gently fry the garlic and chilli flakes until the garlic turns pale gold.
4. Add the anchovies if using and stir until they dissolve into the oil.
5. Add the broccoli rabe to the skillet with a ladle of pasta water and cook for 3 minutes.
6. Drain the pasta, reserving a cup of the cooking water, and toss it through the greens, adding splashes of water until glossy.
7. Off the heat, fold in the Pecorino and lemon zest, then serve with toasted breadcrumbs on top.

Pro tips

• Cooking the pasta in the same water as the greens adds a lovely savoury depth.
• Do not overcook the broccoli rabe; it should stay bright green and slightly firm.
• Orecchiette cups are made to catch sauce and small bits of greens, so stir well.
• A squeeze of lemon at the end balances the bitterness of the greens.

Frequently asked questions