Ingredients

• Orecchiette (1 lb.)

• Broccoli Rabe (1 bunch)

• Cherry Tomatoes (1 lb.)

• Garlic (2 cloves)

• Lemon Zest (~1/2 tsp.)

• Hot Red Pepper Flake (1/2 tsp.)

• Parmigiana Reggiano (~1/4 cup)

• Salt

• Pepper (1/2 tsp.)

• Vito and Joe’s Olive Oil

How to Prepare

1. In a large pot bring your salted water to a rapid boil.

2. Peel the 2 cloves of garlic and cut the cloves into slices.

3. In a large pan add some olive oil (2-3 tbsp.) and then your garlic and give it a gentle stir. You should be using low heat.

4. When the garlic is almost done add the red pepper flakes.

5. When the water in the pot has come to a boil add the orecchiette and cook for 5-8 minutes.

6. While the orecchiette is cooking, cut down the stalks of the broccoli rabe and add the leafy parts to the pan with the garlic.

7. Add a ladle of pasta water to the pan.

8. Cut the cherry tomatoes in half and add it to the pan once the broccoli rabe is completely cooked; then stir.

9. Add your pepper and lemon zest to the pan and then one more ladle of pasta water.

10. Add the al dente orecchiette and one ladle of pasta water to the pan. Then add a few more tbsp. of olive oil and stir.

11. Once the water has been absorbed add ~1/4 cup of Parmigiana Reggiano over the top and then plate.

12. Enjoy!