Orecchiette with Broccoli Rabe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In Apulia, women still make pasta at home. Their favorite pasta shape - and the symbol of the region - is arecchiette, or little ears . Called recchie or recchietelle in the local dialect, orecchiette is eaten just about daily, but is prepared a different way in almost every village. The sauces for this whimsical pasta are straightforward and usually contain vegetables, beans or legumes. This recipe is one of the most basic. Ingredients:
1/4 cup olive oil |
4 garlic cloves, minced |
12 ounces orecchiette or shell pasta |
1 pound broccoli rabe, trimmed, chopped |
2/3 cup freshly grated pecorino romano cheese (about 2 ounces) |
1/3 cup freshly grated parmesan cheese (about 1 ounce) |
Directions:
1. Heat oil in heavy small saucepan over medium heat. Add garlic and sauté until beginning to color, about 1 minute. Remove from heat.
2. Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain. Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over. Sprinkle with cheeses and toss to coat. Season to taste with salt and pepper.
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