Orecchiette with Broccoli Rabe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
664 kcal
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Course
Main Course
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Cuisine
Italian
Orecchiette with Broccoli Rabe
Description
The recipe prepares homemade breadcrumbs from stale country bread toasted in olive oil with whole garlic cloves for flavor. Broccoli rabe is cleaned of tough stems, then boiled along with orecchiette pasta until the pasta is al dente. When using fresh orecchiette, broccoli rabe cooks a few minutes prior to prevent overcooking.
The sauce consists of olive oil gently heated with chopped garlic, anchovies, and peperoncino, allowing the anchovies to dissolve and create a savory base. The drained pasta and broccoli are tossed in this sauce, incorporating the toasted breadcrumbs for crunch and pecorino cheese for added sharpness if desired.
It's a rustic dish that highlights the bitterness of broccoli rabe complemented by the umami anchovy-olive oil sauce and texture from the breadcrumbs. It is suitable as a light main or side dish.
Leftovers should be stored in an airtight container in the refrigerator and consumed within 2-3 days to maintain freshness.
Ingredients
- 14 oz orecchiette pasta or cavatelli or penne
- 14 oz broccoli rabe rapini
- 4 oz country bread stale
- 6 tablespoon extra virgin olive oil
- 4 cloves garlic 2 chopped and 2 whole
- 5 anchovy fillet salted and rinsed or preserved in oil
- ½ teaspoon peperoncino optional, fresh
- 2 oz pecorino cheese optional topping, or hard sheep ricotta
Instructions
- To prepare the homemade breadcrumbs, take stale country bread and blend it into crumbs using a food processor. In a small saute pan, heat two tablespoons of extra virgin olive oil. Once hot fry the breadcrumbs with the whole garlic cloves until golden and set aside.
- Clean the broccoli rabe by removing the hardest and thickest stems and the larger leaves (you can keep the flowers). Break the greens into pieces and wash well.
- In a large pot of salted water, boil both the broccoli rabe and orecchiette together until the pasta is al dente. Drain the water.
- Note: If you're using fresh orecchiette, allow the broccoli rabe to cook for 5 minutes first before adding the pasta.
- In a separate frying pan or skillet, add four tablespoons of extra virgin olive oil over low heat. Add in the chopped garlic, dried peperoncino flakes, and anchovy fillets.
- Continuously stir until the anchovies dissolve into the mixture, ensuring the heat remains low to prevent burning.
- Transfer the drained orecchiette and broccoli rabe to the skillet containing the olive oil, garlic, and peperoncino mixture. Stir well until well combined.
- Serve hot with a sprinkle of the homemade breadcrumbs.
Notes
- Orecchiette is preferred as its shape holds sauce and greens; cavatelli or penne are suitable substitutes.
- When using fresh pasta, cook the broccoli rabe for 5 minutes before adding pasta to prevent overcooking.
- Store cooled leftovers in an airtight container refrigerated and consume within 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 91g | 30% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 179mg | 7% |
| Potassium | 487mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 2605IU | 52% |
| Vitamin C | 21mg | 23% |
| Calcium | 176mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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