Orecchiette with Broccoli Rabe

🛒 Ingredients

• Orecchiette pasta 80 g · 297 kcal
• Broccoli rabe 200 g · 44 kcal
• Garlic 10 g · 15 kcal
• Extra virgin olive oil 27 g · 239 kcal
• Red pepper flakes 1 g · 0 kcal

👨‍🍳 Instructions

1. Trim and wash the broccoli rabe, separating the florets and leaves from the tougher stems. If stems are very thick, you can halve them lengthwise.
2. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook according to package directions, adding the broccoli rabe to the boiling water during the last 4-5 minutes of pasta cooking time.
3. While the pasta and broccoli rabe cook, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking until the garlic is fragrant, about 1-2 minutes, being careful not to burn it.
4. Before draining, reserve about 1 cup of the starchy pasta cooking water. Drain the orecchiette and broccoli rabe thoroughly.
5. Add the drained pasta and broccoli rabe to the skillet with the garlic and oil mixture. Toss to combine everything well, adding a splash or two of the reserved pasta water as needed to create a light sauce and emulsify.
6. Season with additional salt and black pepper to taste, if desired. Serve immediately, garnished with extra red pepper flakes or a drizzle of olive oil, if desired.