JW MARRIOTT KITCHEN

 

Orecchiette with Broccoli Rabe

(Orecchiette con Cime di Rapa)

Orecchiette with Broccoli Rabe is a classic southern Italian pasta dish combining tender pasta “little ears” with slightly bitter greens, garlic, and chili flakes—simple, healthy, and packed with bold flavor.

🧺 Ingredients:

1. 250g (9 oz) orecchiette pasta

2. 1 bunch broccoli rabe (rapini), trimmed and chopped

3. 3 tablespoons extra virgin olive oil

4. 3–4 garlic cloves, thinly sliced

5. ¼ teaspoon red pepper flakes (adjust to taste)

6. Salt to taste

7. Freshly ground black pepper

8. Optional: Freshly grated Pecorino Romano or Parmesan cheese

👩‍🍳 Instructions:

1. Prepare the broccoli rabe: Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2–3 minutes. Use a slotted spoon to remove and set aside.

2. Cook the pasta: In the same pot of boiling water, cook orecchiette until al dente. Reserve ½ cup pasta water, then drain.

3. Sauté the aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant (1–2 minutes).

4. Add broccoli rabe: Stir in the blanched broccoli rabe and cook for 3–4 minutes until tender, seasoning with salt and pepper.

5. Combine with pasta: Add the cooked orecchiette to the skillet. Toss everything together, adding reserved pasta water as needed to loosen and blend flavors.

6. Serve: Plate and top with grated Pecorino Romano or Parmesan, if desired. Serve hot.

💡 Cooking Tips:

• If broccoli rabe is too bitter, soak it in cold salted water for 30 minutes before blanching.

• Swap in regular broccoli or kale for a milder version.

• Add anchovies while sautéing the garlic for an extra umami punch.

🥗 Nutrition Facts (Per Serving – serves 4):

• Calories: 390

• Protein: 13g

• Carbohydrates: 45g

• Fat: 17g

• Fiber: 5g

• Sugar: 2g

• Sodium: 190mg

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