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Orecchiette with broccoli rabe - orecchiette with rapini

Orecchiette with Broccoli Rabe (Orecchiette with Rapini)

This recipe is a traditional dish of the Puglia region. It's a simple but delicious recipe.
4.29 from 7 votes
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Course: Primo
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 563kcal
Author: Guido Pedrelli

Ingredients

  • 1 bunch broccoli rabe fresh, trimmed and cut into 2-inch pieces (stems and leaves)
  • 1 lb orecchiette fresh or dried
  • 1/4 cup extra-virgin olive oil
  • 5 anchovies packed in olive oil
  • 4 garlic cloves large and minced
  • salt to taste
  • red chili flakes to taste

Instructions

  • In a large sauté pan, heat the olive oil for 1 minute, add the anchovies, and stir until they melt.
  • Add the garlic salt and chili flakes and cook until the garlic becomes fragrant.
  • Turn off the heat and set aside.
  • Bring a large pot of salted water to a boil, add the chopped rapini, and cook for 5 minutes.
  • Add the orecchiette pasta and cook according to the label on the box, or cook for 4 minutes if using fresh pasta.
  • When done, drain the pasta and rapini using a colander and reserve 1 cup of the pasta water.
  • Place the sauté pan with the olive oil, anchovies, and garlic back on the stove and heat until the garlic starts to sizzle. Add the pasta with the rapini and stir everything together. Add some pasta water if needed. Taste and adjust the salt and chili if needed.
  • Serve hot.
Calories: 563kcal | Carbohydrates: 87g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 394mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1480IU | Vitamin C: 12.4mg | Calcium: 98mg | Iron: 3mg
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