Orecchiette with Broccoli Rabe, White Beans, and Chili
Whole wheat orecchiette tossed with bitter broccoli rabe, white beans, garlic, and chili flakes in an olive oil sauce.
This is a classic Southern Italian combination — bitter broccoli rabe softened with plenty of garlic and a good pinch of chili flakes, tossed through pasta with just enough of its cooking water to bring everything together into a light, glossy sauce rather than anything heavy or cream-based.
White beans go in for extra body and protein, turning what might otherwise be a simple pasta side into a dish substantial enough to serve as dinner on its own.
We use whole wheat orecchiette here rather than the refined version, which brings a meaningfully higher amount of fiber to the plate along with the beans and greens, something worth considering for anyone keeping an eye on cholesterol. A little grated pecorino at the end adds sharpness without needing much of it, and the whole dish comes together in under 40 minutes for a proper weeknight dinner. Save a bit of the starchy pasta water before draining — it's what turns the garlicky oil into a sauce that actually clings to the pasta instead of pooling at the bottom of the bowl.
Ingredients
- 8 oz dry whole wheat orecchiette
- 3 tbsp olive oil
- 4 cloves garlic — thinly sliced
- 1/2 tsp red chili flakes
- 1 bunch broccoli rabe — chopped, about 1 lb
- 15 oz white beans — 1 can, drained and rinsed
- 1/4 cup grated pecorino — optional
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 lemon — zested
These ingredients are standard at most major European supermarkets.
Instructions
- 1Bring a large pot of salted water to a boil. Cook orecchiette according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 2Meanwhile, blanch broccoli rabe in the same pot for 2 minutes before adding pasta, then remove and set aside (or cook separately).
- 3Heat olive oil in a large skillet over medium heat. Add garlic and chili flakes, cooking until garlic is golden, about 1 minute.
- 4Add broccoli rabe and white beans, cooking 3-4 minutes until warmed through.
- 5Add cooked pasta and a splash of reserved pasta water, tossing to combine and loosen into a light sauce.
- 6Season with salt and pepper, finish with lemon zest, and top with grated pecorino if using.