The pasta with broccoli rabe and burrata is a first course with a rich and wholesome sauce, prepared quickly and very easily. I eat this pasta as a main dish, generously adding the vegetables; by now you’ve probably guessed that I adore broccoli rabe! I served the pasta with broccoli rabe, crunchy bread and a little burrata: the result was truly satisfying! If you want to make your guests happy, this recipe is ideal: in a short time and with simple, quality ingredients, you will wow everyone at the table!
For other tasty recipes: Recipes with broccoli rabe
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz Pasta (dry)
- 5 oz Broccoli rabe (rapini)
- 4 oz Burrata
- 1 clove Garlic
- 2 Anchovies
- 1 sprig Oregano
- 2 slices Bread
- to taste Extra-virgin olive oil
- to taste Salt
Preparation
To make the pasta with broccoli rabe and burrata, trim and wash the broccoli rabe, chop them and cook them in plenty of salted water; once cooked, drain them in a colander and reserve the cooking water.
In a pan pour a drizzle of extra-virgin olive oil, the garlic clove and the anchovies. Put over the heat and let the anchovies melt over low heat. Finally add the broccoli rabe and sauté them in the pan to let them absorb the flavors of the other ingredients.
With a knife, or with a blender, chop the slices of bread. Pour the chopped bread into a small saucepan, add a drizzle of extra-virgin olive oil and a sprinkle of oregano, and toast over low heat.
Cook the pasta in the boiling salted water used to cook the greens. Once cooked (preferably al dente) drain it, pour it into the pan with the broccoli rabe and add the toasted bread mixture.
Stir to combine the ingredients. Serve with the burrata torn into pieces by hand. Enjoy!
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