Orecchiette Pasta with Broccoli and Almonds Print Email

Maestri Pastai Orecchiette - 1 Pound
Broccoli Rabe - 1 Pound
Garlic - 2 Cloves
Red Pepper Flakes - 1 Pinch
Olive Oil - 1/4 Cup
Almonds - 1/4 Cup (Slivered, Blanched)
Kosher Salt and Black Pepper to Taste

Trim off the tough ends from the broccoli rabe and cut into 1-inch pieces. Bring a large pot of water to a boil. Add the broccoli rabe and your salt and pepper and cook, stirring occasionally, until the almost tinder, about 5 minutes. Using a skimmer, remove the broccoli from the water. Save and reserve the water for cooking the pasta.

In a frying pan large enough to hold all the pasta and the sauce, sauté the garlic and chile in the olive oil until the garlic is golden brown, about 1 minute. Add the broccoli rabe and a pinch of salt. Cook, stirring, until the broccoli is tinder, about 2 minutes.

Meanwhile, drop the Orecchiette into the boiling water and cook until al dente.

Drain the pasta well and add to the frying pan and stir and toss with the sauce over medium heat, adding a little of the pasta water if it seems too dry. Transfer to a warmed serving bowl and sprinkle with the slivered blanched almond and serve. - Chef Benard Tamburello

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