A simple seasonal pasta dish from the Puglia region of Italy! Like so many Italian dishes, the secret to this dish is properly preparing the vegetables. Follow our tips for removing the parts of the broccoli rabe that aren't tender and tasty.
Leaves: Remove and save all of the leaves for the dish. Stalks: Starting at the bottom of each stalk, make shallow cuts with a dull paring knife to check for tenderness. When the knife enters the stalk cleanly, make a cut and toss out the bottom part of the stalk.
Cook the Broccoli Rabe
Add a few handfuls of coarse salt to a large pot of water. Bring the water to a boil. Reduce heat to medium, and add the broccoli rabe (leaves and tender stalks). Cook for 5-10 minutes until the stalks are tender.
Remove the tender broccoli rabe from the pot of water, SAVING THE WATER. We will use this same water to cook the pasta, infusing it with additional flavor.
Finish with Pasta
Bring the saved water back to a boil. Add the orecchiette (or pasta of your choice) and cook according to package directions. When cooked, drain the pasta.
Combine the cooked broccoli rabe and the orecchiette. Drizzle on a generous amount of extra virgin olive oil and stir.
Top with grated Parmigiano Reggiano if you like. Serve!