Ingredients

Method

Cook the orecchiette pasta in a large pot of boiling salted water, according to the package instructions, until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a separate pot of boiling salted water, blanch the broccoli rabe for 2-3 minutes, until tender. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), cooking until fragrant, about 1-2 minutes.

Stir in the blanched broccoli rabe, cooking for an additional 3-4 minutes, or until heated through.

Add the cooked orecchiette to the skillet, along with the grated Parmesan cheese. Toss to combine, adding reserved pasta water as needed to create a light sauce.

Season the Orecchiette with Broccoli Rabe and salt and black pepper, to taste.

Serve the Orecchiette with Broccoli Rabe hot, with extra Parmesan cheese for sprinkling, if desired.