Food & Cooking Recipes Ingredients Pasta and Grains Easy Orecchiette with Broccoli Rabe 3.5 (15) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 8, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 4 Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish. Ingredients Salt and freshly ground pepper 1 ½ pounds broccoli rabe, rinsed, trimmed, and cut into 1-inch pieces 1 pound orecchiette pasta ¼ cup olive oil 3 cloves garlic, minced 1 or 2 anchovy fillets (optional) 1/8 to 1/4 teaspoon crushed red pepper Freshly grated Parmesan cheese, for serving Lemon wedges, for serving Directions Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well. Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid. Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes. Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges. Cook's Notes When choosing broccoli rabe, look for bright-green leaves and small florets with no yellow spots. The stalks are also edible; just trim the tough ends. Cook's Notes If your skillet isn't large enough to accommodate both the broccoli rabe mixture and the pasta, you can toss them together in a large bowl instead. Rate it Print