| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 612 | 22g | 8g | 82g |
| sugars | fibre | protein | salt |
| 10g | 6g | 22g | 0.85g |
Imagine a plate of tender orecchiette pasta, each curve cradling a vibrant medley of rapini, robust olive oil, fragrant garlic, lemon, and just the right amount of warmth from crushed red pepper flakes. This, dear readers, is how I’ve come to cherish my recipe for Orecchiette Pasta with Rapini – an easy yet exquisite dish that’s rich in flavor and bursting with health benefits.
The Pull of the Pasta
Being a Southern belle, my culinary background is steeped in the classics – savory biscuits, mouthwatering fried chicken, and a coastal flair for seafood. But there’s something about the simplicity and versatility of pasta, along with the ability to dress it up with lively ingredients, that makes me come back to it time and again. Specifically, orecchiette pasta – a variety that, with its “little ears” shape, holds onto flavors exceptionally well, making each bite a symphony of delights.
Healthier and Happier with Rapini
The star of this dish, without a doubt, is the rapini (also known as broccoli rabe). This green, leafy vegetable is not only delicious, but also packed with essential vitamins, minerals and fiber. Regular consumption of rapini has been linked to a plethora of health benefits including eye health, reducing inflammation, and even possibly having anti-cancer properties.
Completing the ensemble is a unique blend of ingredients – a generous dusting of Pecorino Romano, a zing from lemón zest and juice, salty olives, and to surprise your palate – a pop of sweetness from chopped dried apricots. A good pinch of sea salt and red pepper flakes add that final, kicky touch.
Served as a main dish, or as a side to my Skillet-Roasted Lemon Chicken, the Orecchiette Pasta with Rapini creates a delicious, nutritious and satisfying meal. It’s also reminiscent of dishes I relished during my travel across the Italian countryside, often served in warm, family-run trattorias with a glass of the region’s finest white wine. This unique pasta dish is truly a delight to behold and an absolute pleasure to savor. Buon appetito!
What You’ll Need
- 1 pound orecchiette pasta
- 2 bunches rapini (broccoli rabe), tough lower stems removed
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- Sea salt to taste
- 1 cup finely grated Pecorino Romano
- 1 lemon, zested and juiced
- 1/2 cup high-quality green olives, pitted and chopped
- 1/2 cup dried apricots, chopped
Method
Step One
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the instructions on the package until it becomes al dente. Once done, drain it and put aside.
Step Two
While pasta is boiling, blanch the rapini in the same boiling water for about 2 minutes until it becomes tender. Once it’s done, take it out with a slotted spoon and dip directly into an ice bath to stop the cooking process. Drain the rapini and put it aside.
Step Three
In the same pot, heat the extra-virgin olive oil over medium heat. Add the sliced garlic and crushed red pepper flakes and let them sizzle for about 1 minute, but be careful not to burn the garlic.
Step Four
Add the drained rapini to the pot and season it with sea salt. Cook it for about 5 minutes, stirring occasionally. Then add the cooked orecchiette to the pot and mix well to combine.
Step Five
Add the finely grated Pecorino Romano cheese, and while stirring consistently, also add the lemon zest and juice. Make sure the pasta is well coated with the cheese and citrusy flavor.
Step Six
Lastly, toss in the chopped green olives and dried apricots, further stirring to mix all the ingredients evenly.
Step Seven
Serve the dish hot, garnishing each serving with a little more Pecorino Romano if desired. Enjoy your hearty and flavorful Orecchiette Pasta with Rapini right away.
