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Orecchiette means “little ears”—any small sized pasta shape such as penne would work in this. If you can’t find broccoli rabe, standard broccoli works fine.
Ingredients
12 ounces (340g) orecchiette
2 pounds (910g) broccoli rabe or broccoli, (about 4 cups)
2 Tbsp (30g) extra virgin olive oil
4 cloves garlic, minced
1/4 tsp (1g) red pepper flakes, (or more)
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 cup (60g) freshly grated Parmesan cheese*
Directions
Boil water for pasta. Cook pasta in boiling water until al dente. Drain, reserving about 1 cup (250mL) of the cooking liquid.
Meanwhile, trim the broccoli rabe into pieces about 2 inches (5cm) long, removing any stalks that are larger than 1/2-inch (1.25cm) in thickness. Chop coarsely.
Heat olive oil in a large skillet and add garlic. Cook until the garlic is fragrant. Add broccoli rabe, salt and red pepper flakes and sauté for 1–2 minutes. Add the 1 cup (250mL) of reserved cooking water and cook for about 5 minutes, until the broccoli is a vibrant dark green colour. Transfer the pasta to the skillet and toss to coat the pasta with the vegetable and the juices. Serve with Parmesan cheese.
