Lemon Olive Oil Orecciette with Broccoli Rabe

August 26, 2015

Meal Type Pastas
Website Sonoma Farm



  • 1lb orecchiette pasta
  • 3 tablespoons Sorrento Lemon Olive Oil
  • 4 cloves garlic (minced)
  • 1 yellow onion (chopped)
  • 1/2 teaspoon chili flakes (crushed and dried)
  • 1 bunch broccoli rabe (heavy stems removed and discarded, heads chopped)
  • Water (as needed)
  • Salt (to taste)


Step 1
Cook pasta until al dente, according to packaged directions. Drain and drizzle with small amount of Sorrento Lemon Olive Oil.

Step 2
Heat 3 tbsp. Sorrento Lemon Olive Oil in a large sauté pan or skillet over medium heat. Add garlic and onions. Sauté 3 minutes or until softened. Add chili flakes and broccoli rabe. Continue to sauté, adding drops of water to prevent sticking, if necessary. Add cooked pasta. Combine well and season to taste with salt. Serve immediately.

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