Orecchiette with Broccoli Rabe (Orecchiette con Cime di Rapa)

Ingredients

• 1 pound broccoli rabe 
• 4  garlic clove sliced
• 6 servings kosher salt 
• 0.5 cup olive oil extra virgin extra-virgin
• 1.5 pounds orecchiette dried
• 0.8 cup pecorino cheese freshly grated
• 1 teaspoon pepper red

Equipment

• frying pan
• pot
• slotted spoon
• tongs
• colander

Directions

1. Trim all the leaves away from the broccoli rabe and remove the central core from each leaf.
2. Remove the bottom 3 inches of the stem and peel the rest up to the flower buds. Rinse well in cold running water.
3. Bring a large pot of salted water to a boil.
4. Add the broccoli rabe and stir to submerge. Cook, uncovered, until tender and deep green in color, 3 to 4 minutes. Using a slotted spoon or tongs, lift the greens out of the water and rinse under cold running water.
5. Drain the leaves in a colander for a few minutes then coarsely chop them and set aside.
6. Bring another large pot of salted water to a boil.
7. Add the orecchiette and stir to submerge and separate the pasta. Cook, uncovered, until the pasta is al dente, about 8 minutes. Reserve about 1/4 cup of the pasta cooking water for finishing the dish if necessary.
8. While the pasta is cooking, in a large skillet over moderate heat, warm the oil.
9. Add the garlic and sauté, stirring frequently, until light golden in color, about 1 minute.
10. Add the red pepper flakes, if using, the blanched broccoli rabe, and the reserved pasta cooking water as needed.
11. Drain the orecchiette in a colander, shaking well to remove excess water, then add it the broccoli rabe in the skillet and toss together over moderate heat until heated through, about 1 minute.
12. Serve the pasta garnished with Pecorino Romano.