:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/vzzUcDimmWzBr9KbRT-v/20d0a7e0a813acaf6df872ec084c9d.png "Broccoli Orecchiette Pasta")
Broccoli Orecchiette Pasta
Orecchiette is a traditional Italian dish, originating from the southeastern region of Puglia. In Italian, orecchiette means little, which references the shape of the pasta. This dish is simple yet delicious, featuring homemade orecchiette pasta tossed with garlic, olive oil, broccoli rabe, and parmesan cheese.
Ingredients
- 1 lb orecchiette pasta
- 1 volume broccoli rabe, ends trimmed
- 4 cloves garlic, chopped
- 1⁄4 Cup olive oil
- 1⁄2 Cup parmesan
- Salt and pepper, to taste
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Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions.
In another pot, blanch the broccoli rabe in boiling water for 3 minutes until it's just tender, then shock it in ice water to preserve its color. Drain well and chop into bite-sized pieces.
Meanwhile, in a large skillet over medium heat, add olive oil and garlic. Cook until the garlic is lightly browned, about 2-3 minutes.
Add the broccoli rabe to the skillet and toss to combine with the garlic and olive oil.
Drain the pasta and add it to the skillet with the broccoli rabe. Toss to combine and season with salt and pepper as needed.
Sprinkle Parmesan cheese over the top and serve.
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