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Orecchiette with Broccoli Rabe

From Susie Fishbein as featured in the IJN's High Holiday Foods supplement

Ingredients

  • 1 bunch broccoli rabe, about 1 lb.
  • 4 tbsp. olive oil, divided
  • 1 16-oz. box orecchiette pasta
  • 6 cloves fresh garlic, thinly sliced, then chopped
  • 1/4 tsp. red pepper flakes (we used spicy paprika)
  • 1/4 tsp. fine sea salt
  • grated parmesan cheese, if using for dairy

Instructions

  1. Cook pasta in salted water according to package directions until al dente
  2. While the pasta is cooking, trim off the bottom 4-6 inches from the broccoli rabe and discard, leaving the stems and florets. Chop into 2-inch pieces.
  3. Heat 2 tbsp. olive oil in a large skillet over medium heat. Add the broccoli rabe and stir. Cover the pan and cook for 2 minutes. Uncover pan and add the garlic, red pepper flakes, and salt. Stir; shake the pan to keep the garlic from burning. Add remaining 2 tbsp. olive oil. Re-cover the pan and cook for 6 minutes longer.
  4. Toss with the pasta. For dairy meals, sprinkle with grated Parmesan.

Recipe Notes

Fishbein's other recipes in the IJN are Spicy Fish Hot Pot, Fall Harvest Silver Tip Roast and Chocolate Peanut Butter Molten Cakes, a recipe we're sure to try sometime very soon!