Dinner · 35 min · italian

Orecchiette alle Cime di Rapa

This is the kind of Italian dinner you’ll make on repeat — orecchiette and broccoli rabe, 35 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Orecchiette
• 1.5 lb Broccoli rabe
• 4 cloves Garlic
• 1/2 tsp Peperoncino flakes
• 2 tbsp Capers
• 1/3 cup Olive oil
• 1/2 cup Toasted breadcrumbs

Steps

1. Blanch the broccoli rabe in well-salted boiling water for 3 minutes, then lift it out — keep the water rolling for the pasta. Chop it roughly.
2. Sizzle the sliced garlic, peperoncino, and capers in olive oil until the garlic turns pale gold.
3. Add the broccoli rabe to the pan with a ladle of the cooking water and mash it slightly — it should break down into a coarse, clinging sauce.
4. Boil the orecchiette in the same water until al dente. The little cups are built to catch bits of the greens.
5. Toss the pasta through the greens with more pasta water until everything is slick and unified.
6. Serve with the toasted breadcrumbs scattered over — the Puglian answer to cheese.

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