Orecchiette con Cime di Rapa

Ingredients

• 400 gorecchiette
• 600 gbroccoli rabe — trimmed
• 4 clovesgarlic — sliced
• 6 tbspextra virgin olive oil
• 1 pinchred pepper flakes
• 40 gPecorino Romano — grated
• to tastefine sea salt

Method

1. Bring a large pot of water to a rolling boil and add a generous amount of fine sea salt until the water tastes like the sea. Add 400 g of orecchiette and cook until al dente, about 8-10 minutes. Reserve a cup of the pasta cooking water before draining the pasta.
2. While the pasta cooks, prepare the broccoli rabe by trimming the tough ends and cutting the stalks into 2-inch pieces. In the last 3 minutes of the pasta's cooking time, add the broccoli rabe to the pot to blanch it until it turns a vibrant green and is tender but still slightly crisp.
3. In a wide skillet, heat 6 tbsp of extra virgin olive oil over medium heat. Add 4 cloves of garlic, thinly sliced, and a pinch of red pepper flakes. Cook until the garlic is golden and fragrant, being careful not to let it burn, which would make it bitter.
4. Drain the pasta and broccoli rabe, then add them directly to the skillet with the garlic and oil. Toss everything together off the heat, ensuring the pasta is well coated with the oil and garlic. If the mixture seems dry, add a splash of the reserved pasta cooking water to loosen it.
5. Grate 40 g of Pecorino Romano over the pasta and toss again to combine. Adjust the seasoning with more fine sea salt if needed. Serve immediately, ensuring each plate has a good mix of pasta, broccoli rabe, and a sprinkle of cheese.