Orecchiette with Broccoli Rabe

Orecchiette with Broccoli Rabe. This classic dish from Puglia is loved and enjoyed not just in its place of origin. The secret to a successful dish lies in choosing authentic ingredients: genuine Puglian orecchiette, preferably coarse-textured, and fresh, crunchy broccoli rabe.

Instructions for the recipe of orecchiette with broccoli rabe

Select the tenderest and greenest parts of the broccoli rabe, removing the more fibrous parts. After washing them under running water, set them aside in a container.

For the seasoning: In a large pan, heat some extra virgin olive oil. Add a couple of garlic cloves and some chili pepper. Sauté without burning the garlic, then remove from heat.

If you like a marine touch, add some minced anchovies to the seasoning.

Bring a large pot of water to a boil and add the orecchiette. If you're using fresh pasta, cook it for just a few minutes; if it's dry pasta, cook for about 10-12 minutes.

For fresh pasta, add the broccoli rabe directly to the water with the pasta and let them cook together. For dried pasta, add the broccoli rabe about five minutes before the pasta is done.

Drain the orecchiette and broccoli rabe, and transfer them to the pan with the seasoning. Stir gently.

Cook on high heat to evaporate any excess water. Once the orecchiette are well-seasoned, they are ready to be served hot!

Variant with sausage:

If you want to enrich the dish further, you can add sausage. In this version, skip the anchovies. Instead, in the pan with the oil and garlic, add two skinless, crumbled sausages and cook on medium heat. Deglaze with a bit of wine, and once it has evaporated, add the broccoli rabe. Adjust salt to taste and simmer until the vegetables are tender. Finally, add the cooked orecchiette, stir well, and serve hot.