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Orecchiette with Broccoli Rabe
“Lots of chopped broccoli rabe, fresh garlic, olive oil and a touch of crushed red pepper is a simple sauce for orecchiette.”
2 pounds broccoli rabe
3 tablespoons extra-virgin olive oil, divided
4 cloves garlic, very finely chopped
¼ teaspoon crushed red pepper
Salt, to taste
1 pound whole-wheat orecchiette, or other small sturdy pasta
1Trim broccoli rabe, removing any stems thicker than a pencil. You should have about 1½ pounds.
2Bring a large pot of salted water to a boil. Blanch the broccoli rabe, in two batches if necessary, just until tender, 3 to 4 minutes. (Reserve the water to cook the pasta.) Transfer the broccoli rabe with tongs to a sieve and run under cold water to stop the cooking. Drain well, then coarsely chop.
3Heat 2 tablespoons oil in a large skillet over medium-low heat. Add garlic and cook until the garlic is fragrant and lightly colored, about 3 minutes. Add coarsely and cook about 30 seconds. Add the chopped broccoli rabe, season with salt and toss to coat with the seasonings. Cook, stirring, until heated through, about 3 minutes. Keep warm.
4Cook orecchiette in the same water used to blanch the broccoli rabe until just tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a warm bowl. Add the remaining 1 tablespoon oil and toss to coat. Add the broccoli rabe mixture and toss again. Serve immediately on warm plates.