serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g dried orecchiette
- 1 bunch broccoli rabe, roughly chopped
- 3 tbsp olive oil
- 1 garlic clove, finely sliced
- 1 small red chilli, chopped
- 50 g pancetta, cut into batons
- a few basil leaves, crushed to a paste with 1 tsp olive oil
- sea salt
- freshly ground black pepper
- 1 heaped tbsp finely chopped flat-leaf parsley
- grated pecorino
Instructions
Bring a large pot of salted water to the boil and add the orecchiette and broccoli rabe. Cook until the orecchiette is al dente.
Meanwhile, heat the olive oil in a large frying pan and add the garlic, chilli and pancetta. Fry over medium heat for 1 minute, then add the basil oil and season with salt and pepper.
Add the drained orecchiette and broccoli rabe to the pan and toss to coat in the oil. Add the parsley and grated pecorino to taste. Toss briefly, then remove from the heat and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
