Orecchiette With Broccoli Rabe and Garlic Bread Crumbs

Time 30 minutes
Yields Serves 4
Orecchiette With Broccoli Rabe and Garlic Bread Crumbs
(Luis Sinco / Los Angeles Times)



Bring a large pot of well-salted water to boil. Trim the ends of the broccoli rabe stalks and slice any thick stalks in half lengthwise. Cut the stalks on the diagonal into 1-inch pieces (with the leaves attached). Boil the pasta according to the package directions until al dente, about 10 minutes.


Heat the oil in a large skillet over medium-high heat. Saute the garlic and pepper flakes until fragrant, 1 to 2 minutes. Avoid browning the garlic. Add the broccoli rabe, 1 teaspoon salt, lemon juice and 1/4 cup water. Cook, stirring frequently, until the broccoli is just tender, 4 to 5 minutes. Remove from heat.


Drain the pasta, reserving about 1/2 cup of cooking water. Add the cooked pasta to the broccoli rabe in the skillet and stir in the ricotta cheese. Add most of the cooking water to moisten, using all of it if needed. Serve with Garlic Bread Crumbs sprinkled on top.

Garlic bread crumbs


Brush the bread lightly with oil. Place the slices on a baking sheet and bake at 350 degrees, turning the slices over midway through baking time, until they’re golden brown, about 15 minutes. Rub both sides of the toasted slices with a garlic clove.


Grind the bread in a food processor or seal it in a plastic bag and crush it into crumbs with a rolling pin. Sprinkle over the pasta before serving.

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