Orecchiette, or “little ears,” are small pasta shapes from southern Italy. They are traditionally paired with bitter greens like broccoli rabe for a rustic, healthy dish. Garlic and chili flakes add depth and spice.
Ingredients
- 400g orecchiette pasta
- 1 bunch broccoli rabe, chopped
- 3 tablespoons olive oil
- 3 garlic cloves, sliced
- ½ teaspoon chili flakes
- Salt and pepper
Instructions
- Cook pasta and broccoli rabe together in salted water until pasta is al dente. Reserve some water.
- In a pan, heat olive oil with garlic and chili flakes until fragrant.
- Toss drained pasta and broccoli rabe into the pan, adding pasta water to coat.
- Season with salt and pepper and serve.
Tips
- Blanch broccoli rabe if it’s too bitter.
- Use anchovies in the sauce for extra depth.
- Top with Pecorino cheese if desired.
Uses
This dish is great for weeknight meals, offering nutrition and bold flavors. It pairs well with rustic bread and red wine.
