Orecchiette With Broccoli Raab And Parmesan
serves 4-6
Orecchiette does a a good job of cradling wilted broccoli raab, but just about any shape pasta would work here -- as would another cheese like ricotta salata or caciocavallo.
2 pounds broccoli raab, stemmed and coarsely chopped
4 cloves garlic, thinly sliced
3/4 pound orecchiette
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
1/4 cup freshly grated parmesan
prep: 10 minutes
total: 25 minutes
large pot
large sauté pan
colander
grater
1. Bring a large pot of water and 2 teaspoons salt to a boil. Prep the broccoli raab and garlic. When the water boils, add the pasta and cook until it's al dente. Drain the pasta, reserving 1 cup of the pasta water.
2. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the garlic and red pepper flakes and cook 30 seconds. Add the broccoli raab and stir to coat with the olive oil and garlic. Season with a sprinkling of salt and pepper. When the broccoli raab wilts, ladle in 1/4 cup of the pasta water. Cook until the broccoli raab is bright green and tender, 3-5 minutes.
3. Drain the pasta and add it to the pan with the broccoli raab. Toss to combine. Add more pasta water if the sauce seems too thin. Sprinkle in the parmesan and serve.
2. Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the garlic and red pepper flakes and cook 30 seconds. Add the broccoli raab and stir to coat with the olive oil and garlic. Season with a sprinkling of salt and pepper. When the broccoli raab wilts, ladle in 1/4 cup of the pasta water. Cook until the broccoli raab is bright green and tender, 3-5 minutes.
3. Drain the pasta and add it to the pan with the broccoli raab. Toss to combine. Add more pasta water if the sauce seems too thin. Sprinkle in the parmesan and serve.
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