Orecchiette and Broccoli Rabe
Pasta with a quick sauce and broccoli rabe. Here is my recipe for getting a good dinner on the table, in minutes. Start to finish around 15 minutes. I used Orecchiette and broccoli rabe but use any pasta cut you love and a fresh green vegetable of your choice. Broccoli works great here and is farm fresh right now so are peas and green beans.
You’ll need:
- 1-28 oz can whole Italian plum tomatoes crushed by hand
- 2-garlic cloves minced
- 1/4-tsp red pepper flakes
- 2-tbs extra virgin olive oil
- 1-lb of pasta prepared 2 minutes short of recommended time
- 1-small bunch or 2 cups of broccoli rabe tough ends trimmed, blanched in boiling water for 5 minutes then into a ice bath. Remove and chopped (use the same boiling water to prepare your pasta)
- Fresh grated Romano or Parmesan cheese
- 2-tbs good quality butter
Directions:
- In a large skillet add the olive oil, red pepper, garlic and sauté until the garlic becomes fragrant
- Add the tomatoes and butter and put the heat to medium high and cook this for 5 minutes
- Add the strained prepared pasta
- Add the prepared broccoli rabe or your vegetable of choice
- Toss this all together for 2 minutes allowing the pasta to finish cooking and absorb the sauce
- Serve topped with grated cheese and a drizzle of extra virgin olive oil
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