Orecchiette with Broccoli Rabe
Orecchiette with Broccoli Rabe is a traditional dish from Puglia in southern Italy, adapted here without any animal products. The pasta's small cup shape holds the garlicky, chili-flecked broccoli rabe, and toasted breadcrumbs add crunch in place of grated cheese. It comes together in about 30 minutes and relies on a short ingredient list for bold, direct flavor.
Equipment
- Large pot
- Skillet or sauté pan
- Colander
- Tongs or slotted spoon
Ingredients
- 12 oz orecchiette pasta preferably bronze-cut for better sauce adhesion
- 1 lb broccoli rabe trimmed and washed thoroughly
- 3 tbsp extra-virgin olive oil high-quality, cold-pressed
- 4 cloves garlic thinly sliced
- ¼ tsp red pepper flakes adjust to taste
- ½ cup toasted breadcrumbs homemade or panko, toasted in olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 pinch sea salt or kosher salt to taste
- 1 pinch freshly cracked black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente according to the package instructions (typically 10-12 minutes). Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, blanch the broccoli rabe in another pot of boiling water for 1-2 minutes until bright green. Remove with a slotted spoon or tongs and transfer to an ice bath to halt cooking. Drain and set aside.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium heat (160°C / 320°F). Add sliced garlic and red pepper flakes. Cook, stirring, for 1-2 minutes until garlic is just turning golden and fragrant—do not let it burn.
- Add the blanched broccoli rabe to the pan and sauté for 4-5 minutes, until lightly wilted and tender. Season with salt and black pepper.
- Add the cooked orecchiette directly into the pan with the broccoli rabe. Toss everything together, adding reserved pasta water a splash at a time to loosen and create a light sauce. Finish with lemon juice and adjust seasoning if needed.
- Separately, toast breadcrumbs in 1 tablespoon of olive oil over medium heat until golden and crispy, about 2–3 minutes. Stir frequently and remove from heat immediately once evenly browned.
- Plate the orecchiette with broccoli rabe into shallow bowls. Generously sprinkle with toasted breadcrumbs. Serve warm with additional olive oil drizzled on top if desired.
Notes
- To reduce bitterness in broccoli rabe, soak in cold water for 30 minutes before blanching.
- Swap orecchiette with whole wheat or gluten-free pasta as needed.
- Breadcrumbs can be made ahead and stored in an airtight jar for up to 1 week.
Nutrition
Calories: 492kcalCarbohydrates: 78gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 154mgPotassium: 457mgFiber: 7gSugar: 4gVitamin A: 3011IUVitamin C: 25mgCalcium: 171mgIron: 4mg
Tried this recipe?Rate this recipe !
