This Broccoli Rabe & Sun Dried Tomato Orecchiette was the child of a promise we made to ourselves this year. 2018: the year we stick with trying new, wholesome, fresh foods – cooking them in different ways. Or simply enjoying raw. One way we are accomplishing this is by enrolling in one of our local Farmers Market CSA programs. We were part of one in the Fall and really enjoyed the weekly pick-up, excited to discover what that weeks harvest was. By having ingredients like fresh ginger, mushrooms, watermelon radish, kohlrabi, bok choy, chili peppers, amongst more familiar fresh greens and squash, it forced us to think outside the box. Broccoli Rabe has done the same for me.
I’ve never used Broccoli Rabe before, always feeling pretty intimidated by its beautiful yellow flowers and delicate presence. Rabe is stunning and actually quite hearty. I’ve often wanted to buy it for looks alone. To come home and stick it in a vase with flowers. But to cook with it? No. I assumed you could saute, which we’ve done here, but other popular cooking methods include blanching, pureeing, and roasting. Scouring the internet gave me TONS of inspiration to seek out beautiful Rabe again, but this recipe is a riff on an Orecchiette dish in Martha Stewart’s Vegetables cookbook – absolutely loaded with vital information and inspiring seasonal recipes. It is one of my favorite cookbooks at the moment.
This dish came together in 30 minutes. I love Orecchiette pasta. It’s literally like mini bowls for any flavors you have going on. The creaminess of the pasta, mixed with the sweet-tartness of the sun dried tomatoes and the earthiness of the broccoli rabe, all came together for a satisfying meal. Harlow loved the pasta and bits of Broccoli Rabe. Seeing her little fingers picking up the pasta is one of the sweetest things I think I’ll ever be witness to. I hope you make this dish and enjoy it as much as we do!
Broccoli Rabe & Sun Dried Tomato Orecchiette
- 1 Bunch Broccoli Rabe cut into 1 inch pieces, trimming off thick bottoms
- 16 oz Orecchiette 1 Box dried
- 6-8 Sun Dried Tomatoes sliced + a bit of oil reserved
- 1/4 tsp Red Pepper Flakes
- 6 cloves Garlic minced
- 1/2 Large White Onion Minced
- 1 Lemon Juiced
- 3 Tbsp Extra Virgin Olive Oil plus more for drizzling - we LOVE the Partanna brand
- Pinch Salt & Pepper
In a large saute pan, heat oil over medium heat. Add the garlic, stirring until golden 2-3 minutes. Add onion and sun dried tomatoes, red pepper flakes, salt, and pepper. Cook, stirring frequently, until tomatoes have reconstituted a bit, for 5 minutes.
Meanwhile, fill up a medium pot with water. Bring to boil and add pasta. Cook pasta according to package instructions or until al dente. With 2 minutes of cooking time left, add the broccoli rabe to the pasta and water. Drain pasta and Broccoli Rabe. Reserve 1/4 Cup pasta liquid.
Add the Broccoli Rabe, pasta, pasta liquid, and a drizzle of the sun dried tomato oil to the saute pan. Stir to coat all ingredients. The liquid should thicken slightly after about 2 minutes. Add lemon juice, toss and adjust seasonings if need be.
Serve and Eat!