Orecchiette with Broccoli Rabe

By KEM77

Ingredients

• 1 bunch broccoli rabe, washed, stems removed and discarded
• 1 cup dried orrecchiete
• 2 tablespoons olive oil, plus extra for drizzling
• 2 cloves garlic, smashed
• 7 pitted kalamata olives, roughly chopped
• 1 pinch dried red pepper flakes
• 1/4 teaspoon salt
• Freshly cracked black pepper
• 1/4 cup reserved pasta cooking water

Details

Servings 2
Adapted from brooklynsalt.blogspot.com

Preparation

Step 1

Makes 2 servings

1. Boil broccoli rabe in a salted pot of boiling water for 3 minutes (water should be as salty as chicken soup). Saving the water, transfer broccoli rabe to a colander to drain.

2. Allow the water in the pot to return to a boil, then add the pasta, cooking for the time stated on the package.

3. Roughly chop the broccoli rabe. Add olive oil and garlic cloves to a saute pan over medium/low heat, making sure the garlic doesn't brown or burn, cooking until garlic is fragrant, 1-2 minutes. Add the broccoli rabe, olives, salt and red pepper flakes to the pan, sauteing for 2 minutes. Add in the pasta cooking water and cook for 2 more minute.

4. Add cooked, drained pasta to the broccoli rabe, tossing to coat for 1 more minute. Drizzle with a bit of extra olive oil and toss again, discarding garlic pieces. Serve pasta immediately.