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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Without a question, one of my most favorite pasta & vegetable combinations. For me it has it all, the wonderful bitterness of Broccoli Rabe, the unique bite of a good imported Orecchiette pasta. Add the Garlic & Red Pepper, the subtlety of EVOO and I can wax poetically about this simple pasta.

INGREDIENTS For The Broccoli Rabe

1 lb of Broccoli Rabe.
2 Garlic cloves sliced.
Red Pepper flakes (to taste)
2 TB of EVOO
1/4 Cup of freshly grated Parmesan Cheese


1. Wash Broccoli Rabe, trim the stems, remove & save large leaves
2. Steam for 6 minutes, flush in cold water and drain.
3. Cut into small pieces & set aside.
3. Add the EVOO to a deep sided frying pan, when rippling hot saute Garlic & Red Pepper flakes, do not let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. Set aside.

INGREDIENTS For The Orecchiette

4 Ounces of an imported Orecchiette Pasta
Salt for the pot


1. Boil the water, add the pasta & cook for about 12 minutes to Al Dente.
2. Drain & add to the Broccoli Rabe. Toss it all together & if desired add a splash of EVOO.
3. Plate & add the freshly grated Parmesan Cheese,

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