There is something so satisfying about this pasta dish. It’s made with broccoli rabe (pronounced rob) which is a bitter green. We make this pasta recipe all of the time at our house. It’s quick, easy to make, and happens to be vegan!
Orecchiette with broccoli rabe is a traditional pasta dish from the region of Puglia in southern Italy. We add potatoes to this dish as well.
My great grandmother came from this area and I have always felt a special connection with her. Maybe that’s why I find this dish so comforting.
The ingredients for this recipe are:
- pasta
- broccoli rabe
- potatoes
- garlic
- olive oil
- crushed dried red pepper flakes
- salt to taste
Broccoli or broccolini are good substitutes if you can’t find broccoli rabe at your grocery store. Both are a bit milder in flavor, but equally delicious. If you use broccoli, be sure to peel the tough stalks.
How to Make Pasta with Broccoli Rabe and Potato
In the same large pot used to cook the pasta, add the cubed potatoes, plenty of water and a few pinches of salt. Bring to a boil.
After the water and potatoes have been boiling for 5 minutes (the potatoes will just start to soften) add the broccoli rabe stems and the pasta. Keep in mind the water will come down in temperature a bit and then start to boil again. If you are following the pasta package cook time recommendation, this is when you restart the timing.
With 2-3 minutes of the pasta cooking time remaining, add the remaining chopped broccoli rabe greens to the water. Again, this will cool down the water temperature a bit, but once the water is boiling again, cook the greens for 2-3 minutes.
When the pasta is cooked al dente, reserve 2 cups of the pasta cooking water and drain the pasta, broccoli rabe and potatoes in a colander.
In the same pot you cooked the pasta in, add the olive oil, chopped garlic and dried red pepper flakes. Bring to a medium heat, and when garlic is sizzling and fragrant, return the drained pasta, broccoli rabe and potatoes to the pot. Stir to coat everything with the oil and garlic. Add 1/2 cup of the reserved pasta water. If you feel you need more moisture to loosen up the pasta, add a bit more of the reserved pasta water. You probably won’t need the full 2 cups, but better to reserve too much rather than not enough.
Turn off the heat once everything is well incorporated.
Plate, add a drizzle of olive oil and enjoy!
This blog post is about a traditional Italian pasta dish from the region of Puglia and how to make it. The main ingredients in this vegan pasta recipe are broccoli rabe and potato. It’s easy to make and doesn’t take much time.
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Pasta with Broccoli Rabe and Potato
- Yield: 4-6 1x
- Diet: Vegan
Description
Pasta with broccoli rabe and potato is delicious and easy to make. It’s a traditional Italian dish from the southern region of Puglia, and it’s vegan! It’s often made with Orecchiette, but any short pasta shape will do.
Ingredients
1 bunch of Broccoli Rabe, including the stems, chopped into 1/2 inch pieces, and the green leafy parts chopped into slightly larger pieces, an inch or so (keep the stems in a separate pile from the leafy green parts)
2 large Russet potatoes peeled and chopped into 1/2 inch cubes, or 3-5 small Yukon Gold potatoes (the skins are thinner on these, so you have the option not to peel)
6 cloves of garlic, chopped
1/4 cup olive oil
1/4 teaspoon crushed dried red pepper flakes
1 lb. dried short pasta shape, such as orecchiette
1/2 teaspoon salt, or more to taste
Instructions
- In a large pot (the one you will be using to cook the pasta), add the cubed potatoes, plenty of water, and a few pinches of salt. Bring to a boil.
- After the water and potatoes have been boiling for 5 minutes (the potatoes will just start to soften) add the broccoli rabe stems and the pasta. Keep in mind the water will come down in temperature a bit and then start to boil again. If you are following the pasta package cook time recommendation, this is when you restart the timing.
- With 2-3 minutes of the pasta cooking time remaining, add the remaining chopped broccoli rabe greens to the water. Again, this will cool down the water temperature a bit, but once the water is boiling again, cook the greens for the remaining 2-3 minutes.
- When the pasta is cooked al dente, reserve 2 cups of the pasta cooking water and drain the pasta, broccoli rabe, and potatoes in a colander.
- In the same pot you cooked the pasta in, add the olive oil, chopped garlic, and dried red pepper flakes. Bring to medium heat, and when garlic is sizzling and fragrant, return the drained pasta, broccoli rabe, and potatoes to the pot. Stir to coat everything with oil and garlic. Add 1/2 cup of the reserved pasta water. If you feel you need more moisture to loosen up the pasta, add a bit more of the reserved pasta water. You probably won’t need the full 2 cups, but better to reserve too much rather than not enough.
- Add salt, plus more to taste
- Plate and serve with a drizzle of olive oil.
Notes
*Broccoli or broccolini are good substitutes if you can’t find broccoli rabe at your grocery store. Both are a bit milder in flavor, but equally delicious. If you use broccoli, be sure the peel the tough stalks.
*Rigatoni, penne, or shells are other short pasta shapes that work well in this recipe.
- Cuisine: Italian
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