- 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
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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.
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Meanwhile, prepare the broccolini by removing any tough stems and chopping the florets and leaves into bite-sized pieces.
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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.
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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.
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Serve immediately.
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Pasta is made from Durum Wheat, which is grown primarily in North Dakota and Montana.