• 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound (500 g) orecchiette

  2. 2 1/4 pounds (1 k) broccoli rabe

  3. 1 hot pepper, shredded

  4. 2 cloves garlic, minced

  5. 6 tablespoons olive oil

  6. Grated Pecorino Romano (not too sharp)

Instructions Jump to Ingredients ↑

  1. Pick over and clean the broccoli. Bring a pot of water to a boil, salt it, add the broccoli, and after a few minutes stir in the orecchiette and cook the two together until the orecchiette are done.

  2. While the pasta's cooking, simmer the garlic and the pepper in the oil, taking care lest the garlic brown and become bitter. Drain the pasta and broccoli well, turn them out into the skillet with the oil and garlic, cook, stirring, for a few seconds to distribute the seasoning evenly, and serve with grated cheese.

  3. Yield: 4 servings orecchiette with broccoli raab.


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