Italian · PANTRYHOP RECIPE
Orecchiette con cime di rapa
30 minutes · 4 servings · vegan
A famous Pugliese pasta, here made in a straightforward home style.
Ingredients
Check you have the quantities below.
- 400 g orecchiette
- 500 g, trimmed broccoli rabe
- 3 tbsp olive oil
- 3 cloves, sliced garlic
- 1/4 tsp red pepper flakes
- 1 tsp salt
Let’s make it
- Bring a large pot of salted water to a boil. Blanch the broccoli rabe for 2 minutes, then lift it out and chop roughly.
- Cook the orecchiette in the same water until al dente, reserving 1/2 cup of pasta water.
- Warm the oil in a pan and cook the garlic and pepper flakes for 30 seconds. Add the broccoli rabe and a splash of pasta water.
- Add the pasta and toss well until glossy. Serve hot.
If the greens taste too bitter for kids, mix in a little butter or extra olive oil at the end.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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