Broccoli Rabe Aglio e Olio
Broccoli Rabe Aglio e Olio. A simple Italian pasta dish...does it get any better though?! Aglio e Olio is a classic Italian dish and we’ve put a little twist on it with roasted broccoli rabe, topped with a very generous amount of red pepper flakes and creamy fresh Burrata. This one is extra good with a thick cut pappardelle. And the best part?! It’s super EASY to make. Who doesn’t love that on busy weeknight?!
If you guys like broccoli rabe, this pasta is definitely going to be a go-to for you. One because there's broccoli rabe in it, of course. But it’s also pretty much one of the easiest pasta dishes ever and comes together so quickly. So perfect for an easy but super delicious weeknight dinner.
The fact that this pasta is so simple is actually what makes it so good. A little garlicky, a little spicy, a little herby. Sometime you just need a clean, simple recipe, you know?!
We have always made traditional Aglio e Olio, but we wanted to do a pasta with broccoli rabe tonight. So, somehow a mix of the two came together. Today was a super busy day for both of us, so a simple dinner was exactly what we needed. Let’s just say this twist on Aglio e Olio won’t disappoint. The perfect touch is that creamy burrata on top. I mean who doesn't love burrata?! It totally enhances this pasta dish to a whole new level !!
Who else is having a Wednesday pasta night?!
Ingredients
1/2 cup + 3 tablespoons olive oil
2 bunches broccoli rabe; trimmed and cleaned
salt, pepper, and red pepper flakes
2 - 3 garlic cloves; minced
1/3 cup fresh parsley; chopped
1 pound pappardelle
8 ounces burrata
Directions
On a baking sheet lined with parchment paper, arrange the broccoli rabe. Toss with 3 tablespoons of olive, salt, pepper, and red pepper flakes. Transfer to 400 degree oven and cook for 15 minutes. Set Aside.
Meanwhile in a large skillet, heat the olive oil. Add the garlic. When the garlic sizzles and starts to get light brown, remove from heat. Add the parsley.
Cook the pasta until al dente and drain, saving 1 cup of pasta water. Add the pappardelle to the skillet. Toss to coat with the oil. Add pasta water as needed. Top with broccoli rabe and burrata. Sprinkle with red pepper flakes and serve.
