Orecchiette with Broccoli Rabe and Toasted Breadcrumbs

Inspired by Bon Appetit (May 1995)

This is an example of an extremely simple dish made wonderful by using the best ingredients and a dose of toasted fresh breadcrumbs. This dish is clearly not for the carb-averse.

  • 1/4 cup olive oil
  • 6 large garlic cloves, minced
  • 1 pound orecchiete pasta
  • 1 pound broccoli rabe*, trimmed and chopped
  • 2/3 cup freshly grated Pecorino Romano cheese
  • 1/3 cup Parmesan cheese
  • 1 cup toasted bread crumbs
  • 1/2 teaspoon crushed red pepper (optional)
  • Sea salt
  • In a small sauce pan, heat olive oil over medium heat. Add the minced garlic and cook, stirring frequently, until just starting to brown. Remove from heat and set aside.
  • Bring a large pot of generously salted water to a vigorous boil. Add orecchiete and cook for 8 minutes. Add broccoli rabe to the pasta water and cook for another 3 minutes. Drain pasta and vegetables and place into a large bowl. Add olive oil and garlic, then cheeses. Toss to coat evenly. Add red pepper if using, then toss again until distributed. Serve in bowls topped with breadcrumbs. Sprinkle with sea salt.
  • *Despite great efforts (read: three grocery stores!), I did not find broccoli rabe. I had to use regular broccoli for this recipe, but I was able to imagine how it would have been improved with broccoli rabe. So ignore the photo to the right, which shows broccoli.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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