Orecchiette With Broccoli Rabe and Red Pepper

Orecchiette with broccoli rabe, also known as rapini, is a classic dish from Apulia, the region of Italy that makes up the heel of the country’s boot shape. To make the dish more colorful, I added red bell pepper to the traditional mix. The sweetness of the peppers makes a nice contrast to the bitter greens.

Ingredients

• 1 pound broccoli rabe
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• ¼ to ½ teaspoon red pepper flakes
• 1 red bell pepper, finely diced
• Salt
• ¾ pound orecchiette
• 2 ounces ricotta salata, pecorino, or a mix of pecorino and Parmesan, grated approximately 1/2 cup grated

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    522 calories; 16 grams fat; 5 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 24 grams protein; 24 milligrams cholesterol; 441 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Cut away the tough stem ends of the broccoli rabe and wash well. Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the broccoli rabe. Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop very fine. Bring the water back to a boil and add the orecchiette. Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).
2. While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper. Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
3. Stir 1/4 to 1/2 cup of the pasta cooking water into the greens. Drain the pasta and toss it with the greens, peppers, and cheese. Serve at once.

• Advance preparation:The broccoli rabe can be blanched a couple of days ahead and refrigerated.

30 minutes