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- Orecchiette with Broccoli Rabe
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Ingredients:
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- 1/4 cup extra virgin olive oil
4 garlic cloves, minced
12 ounces orecchiette or shell pasta
1 lb broccoli rabe, trimmed, chopped
2/3 cup freshly grated Pecorino Romano cheese (about 2 ounces)
1/3 cup freshly grated Parmigiano cheese (about 1 ounce)
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- Directions:
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- Heat olive oil in heavy small saucepan over medium heat.
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- Add garlic and sauté until beginning to color, about 1 minute. Remove from heat.
Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes.
Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain.
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- Transfer pasta and broccoli rabe to large bowl.
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- Pour garlic oil over.
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- Sprinkle with cheeses and toss to coat.
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- Season to taste with salt and pepper. Serves 6.
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- Note: When trimming the rabe, do not use the big leaves and/or stems for they are too bitter and will ruin the dish.
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