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The traditional Italian dish Orecchiette con Cime di Rapa is made with broccoli rabe. Broccoli rabe, known in Italian as rapini, is a green vegetable that looks like leafy broccoli but is more closely related to the turnip. Due to the limited availability in some grocery stores, this dish is made with broccolini or baby broccoli.
Orecchiette pasta originates from Puglia during the 12th and 13th centuries and remains popular throughout Italy to this day. The word ‘orecchiette’ means ‘little ears.’ Some food historians argue that this pasta arrived in Southern Italy from Provence during the 13th century with the Angevins. Orecchiette pasta is often served with pancetta, ricotta and ham and cream-based sauce, but works well with most any recipe. The unique and pretty shape makes it easy to hold on to pasta toppings to make each bite that much more delicious. Find out more about orecchiette pasta at Share the Pasta.org.
Orecchiette with Broccolini
Equipment
- Large skillet
- Large pot
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, finely minced
- ½ teaspoon red pepper flakes, or more to your liking
- 14 ounces broccolini
- 10 ounces Orecchiette pasta
- Salt and black pepper, to taste
Instructions
Making the Orecchiette with Broccolini
- Add the olive oil, garlic, and red pepper flakes to a large skillet over low heat. Cook until the garlic is golden brown, about 4-5 minutes.
- Meanwhile, prepare the broccolini by removing any tough stems and chopping the florets and leaves into bite-sized pieces.
- In a large pot of boiling water, cook the orecchiette pasta according to the package directions. During the last 5 minutes of cooking time, add the prepared broccolini.
- Drain the pasta and broccolini and add them to the skillet with the garlic and red pepper. Toss everything to combine and season with salt and pepper, if desired.
- Serve immediately.
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