Orecchiette with Broccoli Rabe
User Reviews
5.0
129 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
664 kcal
-
Course
Main Course
-
Cuisine
Italian
Orecchiette with Broccoli Rabe
Report
This orecchiette with broccoli rabe, also known as rapini, is one of the signature pasta dishes of Apulian cuisine. It uses simple, mainly pantry-stable ingredients while being full of flavor and taking just 30 minutes to make!
Share:
Ingredients
- 14 oz orecchiette or cavatelli or penne
- 14 oz broccoli rabe rapini
- 4 oz stale country bread
- 6 tablespoon extra virgin olive oil
- 4 cloves garlic 2 chopped and 2 whole
- 5 anchovy fillets salted and rinsed or preserved in oil
- ½ teaspoon fresh peperoncino optional
- 2 oz pecorino or hard sheep ricotta optional topping
Add to Shopping List
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
- Pasta Choice: Orecchiette is traditional for this dish, as its shape captures the broccoli rabe and breadcrumbs perfectly. If unavailable, cavatelli or penne are good substitutes.
- Cooking Broccoli Rabe with fresh orecchiette: If you're using fresh orecchiette, allow the broccoli rabe to cook for 5 minutes first, as fresh pasta requires less cooking time. If you're using dried pasta, you can cook them both at the same time.
- Storage: After letting leftovers cool to room temperature, transfer them to an airtight container. Store them in the refrigerator and consume them within 2-3 days to ensure freshness.
Nutrition Information
Show Details
Calories
664kcal
(33%)
Carbohydrates
91g
(30%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
0.01g
Cholesterol
3mg
(1%)
Sodium
179mg
(7%)
Potassium
487mg
(14%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
2605IU
(52%)
Vitamin C
21mg
(23%)
Calcium
176mg
(18%)
Iron
5mg
(28%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
Other Recipes
You'll Also Love
