Orecchiette con Broccoli Rabe

1/4 cup virgin olive oil
4 garlic cloves, minced
12 ounces orecchiette or shell pasta
1 pound broccoli rabe, trimmed, chopped
2/3 cup freshly grated Pecorino Romano cheese (about 2 ounces)
1/3 cup freshly grated Parmesan cheese (about 1 ounce)

Heat olive oil in heavy small saucepan over medium heat. Add garlic and
saute until beginning to color, about 1 minute. Remove from heat. Cook
pasta in large pot of boiling salted water until beginning to soften,
stirring occasionally, about 8 minutes. Add broccoli rabe and cook until
pasta is just tender, but still firm to bite, about 3 minutes. Drain.
Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over.
Sprinkle with cheeses and toss to coat. Season to taste with salt and
pepper. Serves 6. Note: When trimming the rabe, do not use the big leaves
and/or stems for they are too bitter and will ruin the dish.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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