Orecchiette Con Cime Di Rapa

Ingredients

Salt

2 teaspoons, or to taste

Chili flakes

1 teaspoon, or to taste

Extra virgin olive oil

3 tablespoons, plus extra for drizzling

Garlic

3 cloves, minced

Cime di rapa (broccoli rabe)

1 bunch, roughly chopped

Orecchiette pasta

500 grams

Instructions

1. Thoroughly clean the Cime di rapa, ensuring to remove the toughest parts. Rinse well under running water.
2. Bring a large pot of salted water to a boil. Add the Cime di rapa and blanch for 5 minutes. Using a slotted spoon, remove the Cime di rapa and set it aside, but keep the water boiling.
3. Cook the Orecchiette pasta in the same boiling water until it reaches al dente stage.
4. Simultaneously, in a large pan, heat the olive oil over medium heat. Add the minced garlic and chili flakes, sautéing briefly for a few seconds, ensuring the garlic does not burn.
5. Add the blanched Cime di rapa to the pan and stir well, sautéing for a couple of minutes.
6. Drain the pasta, but reserve a cup of the pasta water. Add the pasta to the pan with the Cime di rapa, adding a little of the reserved pasta water if needed.
7. Stir well to combine, and allow to cook for a further minute so that the pasta absorbs the flavors.
8. Serve immediately, with a drizzle of extra virgin olive oil if desired. Bon Appetit!