Spicy Orecchiette Pasta
Orecchiette, Broccoli Rabe with Hot Pepper Olive Oil Recipe
-1 pound broccoli rabe
-1 pound orecchiette
-5 tablespoons Sonoma Farm Hot Pepper Infused Extra Virgin Olive Oil
-3 medium garlic cloves, thinly sliced (about 4 teaspoons)
Bring a medium saucepan filled with salted water to a boil over high heat. Blanch broccoli rabe by placing it in the boiling salted water for 2 minutes.
Drain broccoli rabe and cool it in an ice water bath. Once cool, drain broccoli rabe and shake to remove excess water. Chop into 1-inch pieces and set aside.
Cook pasta according to the package directions.
While the pasta cooks, heat a large frying pan over medium heat. Add hot pepper infused olive oil and garlic. Cook until garlic begins to color.
Add drained and chopped broccoli rabe and sauté until thoroughly heated and slightly wilted. Season well with salt and freshly ground black pepper.
Add drained pasta and toss until pasta is coated with sauce and dish is heated through, about 2 minutes. Adjust seasoning as necessary and serve.