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Orecchiette with Broccoli Rabe, Oregano, and Lemon


Coarse salt and ground pepper

3/4 pound orecchiette or other small pasta shapes

1 bunch broccoli rabe (about a pound), trimmed, cut into 1 1/2 inch pieces

1/4 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1/2 teaspoon red-pepper flakes

1 Tablespoon fresh oregano leaves, for serving

2 to 3 Tablespoons fresh lemon juice, for serving


In a large pot of boiling salted water, cook pasta according to package instructions, adding broccoli rabe 4 minutes before end of cooking.  Meanwhile, in a small saucepan, heat oil, garlic, and red-pepper flakes over medium until garlic begins to sizzle, 2 minutes.  Drain pasta and broccoli rabe and return to pot.  Add oil mixture and toss to coat, season to taste with salt and pepper.  To serve, sprinkle oregano over pasta and drizzle with lemon juice.

*This recipe is from Martha Stewart’s Everyday Food*