Orecchiette with Broccoli Rabe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
In Apulia, women still make pasta at home. Their favorite pasta shape - and the symbol of the region - is arecchiette, or "little ears". Called recchie or recchietelle in the local dialect, orecchiette is eaten just about daily, but is prepared a differen
Ingredients
1/4 cup olive oil
4 garlic cloves, minced
12 ounces orecchiette or shell pasta
1 pound broccoli rabe, trimmed, chopped
2/3 cup freshly grated Pecorino Romano cheese (about 2 ounces)
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
Instructions
Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until beginning to color, about 1 minute. Remove from heat.
Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain. Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over. Sprinkle with cheeses and toss to coat. Season to taste with salt and pepper.
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