Ingredients Jump to Instructions ↓

  1. 1/2 pound orecchiette, (little ear shaped pastas) cooked al dente

  2. 2 1/4 to 2 1/2 pounds, broccoli rabe

  3. 2 large bunches Salt

  4. 1/3 cup extra-virgin olive oil,

  5. 4 or 5 turns of the pan

  6. 6 to 8 cloves garlic , finely chopped

  7. 1 full teaspoon red pepper flakes

  8. 1/2 cup freshly grated Parmigiano-Reggiano Black pepper

Instructions Jump to Ingredients ↑

  1. Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta . Cook to al dente, about 7 minutes. Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter . The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese , salt and pepper, to your taste. Serve immediately.


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