The Italian port city of Bari, located in Puglia, nestled in the southeastern corner of the country is known for its orecchiette or “little ear” pasta. Orecchiette is the perfect shape for cradling a variety of components; in this dish, the concave orecchiette perfectly holds the garlic, olive oil, and red pepper flakes, while standing up to large pieces of rapini. Rapini, or broccoli rabe, is a popular green in Italy, where its slightly bitter taste is the ideal contrast for the pungent garlic and tender pasta. This dish only uses five ingredients, so use the freshest rapini you can find and seek out Italian orecchiette if you can find it.
Orecchiette with Rapini
Ingredients
- 1 lb broccoli rabe or rapini, cut into 2-inch pieces
- 6 oz orecchiette
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
Directions
1) Divide broccoli rabe, 1 tbsp olive oil, ½ tsp salt, garlic, and red pepper flakes between two Suvie pans. Stir to combine. Place both pans in Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 25 minutes
Top Zone: Roast at 400°F for 25 minutes
2) Place orecchiette and 1 tbsp salt in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Pasta, 2 cups, 10 minutes
3) Remove pans from your Suvie.
3) Transfer orecchiette and remaining 1 tbsp olive oil to a large bowl, stirring to coat. Add the broccoli rabe, season to taste with salt and pepper, and divide between 2 bowls.
Nutrition
Nutritional Information per serving (2 servings per recipe): Calories 490, Total Fat 15g, Total Carbohydrates 74g, Total Sodium 640mg, Total Protein 15g
