Orecchiette with Rabe

This classic Pugliese dish was inspired by Anna, who taught me to make orecchiette by hand on the streets of Bari. The brilliance of this dish is its simple balance of rich olive oil, handmade pillow-y pasta and bitter greens to help you digest easily. This pasta is on my table more than I care to admit.

Makes 2-3 servings

Ingredient List:

• 8 ounces orecchiette
• Extra virgin olive oil
• 3-4 cloves fresh garlic, peeled, but left whole
• ½ red onion, thinly sliced
• Generous pinch crushed red chili flakes
• 1 small bunch broccoli rabe, or other bitter greens, coarsely chopped
• Sea salt
• Cracked black pepper

Step By Step Instructions:

Bring a pot of well-salted water to the boil. Drop orecchiette and cook al dente, about 15-17 minutes (unless it’s fresh; then 3-4 minutes).

While the pasta cooks, place a generous amount of oil, garlic and onion in a deep skillet over medium heat. When the onion begins to sizzle, remove garlic cloves; add chili flakes to taste, a light season of sea salt and cook, stirring until the onions wilt. Stir in chopped greens and cook, stirring until they just wilt.

Using a slotted spoon, transfer the cooked orecchiette from the water right to the pan with greens and cook, stirring just to combine. Season lightly with black pepper and serve hot.