Transport your kitchen to the heart of Southern Italy with this incredibly simple yet profoundly flavorful pasta dish. We’re taking inspiration from a classic Apulian recipe, where the beautiful, bitter notes of broccoli raab are tamed by a quick blanch and then sizzled with fragrant garlic and a kick of red pepper. Tossed with long, tubular pasta like bucatini, every bite is a perfect combination of tender greens, spicy oil, and satisfyingly chewy pasta. It’s a rustic, elegant meal that comes together in under 30 minutes and can easily be made vegan by simply omitting the cheese.
Ingredients
• 1 lb / 450g perciatelli or bucatini pasta
• 1 generous bunch broccoli raab, approx. 1.25 lbs / 570g
• 3 tbsp extra virgin olive oil, divided
• 2 garlic cloves, minced
• ½ tsp red pepper flakes
• Salt and freshly ground black pepper to taste
• Optional Topping: 2-3 oz / 55-85g freshly grated Pecorino Romano, Parmesan, or ricotta salata
• Vegan Option: Omit cheese or use a high-quality vegan Parmesan
Instructions
1. Prepare the Greens: Bring a large pot of generously salted water to a boil. Add the broccoli raab and blanch for 2-3 minutes until tender-crisp and bright green. Using tongs, transfer the raab to a bowl, reserving the boiling water in the pot for the pasta. Once cool enough to handle, coarsely chop the broccoli raab.
2. Sauté the Aromatics: In a large skillet over medium heat, warm 2 tablespoons of the olive oil. Add the minced garlic and red pepper flakes. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant but not browned.
3. Cook the Greens: Add the chopped broccoli raab to the skillet. Season with salt and pepper. Stir well to coat the greens in the garlic-chili oil and cook for 2-3 minutes until heated through. Remove from heat.
4. Cook the Pasta: Bring the reserved pot of water back to a rolling boil. Add the perciatelli or bucatini and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
5. Combine and Serve: Drain the pasta and add it directly to the skillet with the broccoli raab. Add the remaining 1 tablespoon of olive oil and a splash (about ¼ cup) of the reserved pasta water. Toss everything together over low heat until the pasta is well-coated and a light sauce forms. Add more pasta water if needed. Serve immediately, topped with your choice of cheese if using.
Nutritional Information
• Servings: 4
• Calories: Approx. 480 kcal per serving (without cheese)
• Protein: 16g
• Carbohydrates: 75g
• Fat: 14g
• Fiber: 7g
• Note: A fantastic source of Vitamin A, Vitamin C, and iron from the broccoli raab.
Pro Tips
• Make-Ahead Friendly: The cooked broccoli raab mixture can be prepared up to 3 days in advance and stored in the refrigerator. Simply reheat in the skillet with a splash of pasta water before tossing with fresh pasta.
• Green Swaps: This recipe works beautifully with other robust greens like kale, Swiss chard, or even beet greens. Adjust blanching time as needed.
• The Classic Apulian Way: For a more traditional version, use orecchiette pasta. Chop the blanched broccoli raab very finely so the small pieces get captured inside the ‘little ear’ shape of the pasta.
• Don’t Skip the Pasta Water: That starchy, salty water is liquid gold! It helps the oil and garlic cling to the pasta, creating a silky, emulsified sauce instead of a dry dish.
FAQ
Q: How can I make this broccoli raab pasta completely vegan
A: This recipe is easily made vegan. Simply omit the Pecorino or Parmesan cheese. For a cheesy flavor, you can top the finished dish with a high-quality store-bought vegan Parmesan or a sprinkle of nutritional yeast for a savory, nutty taste.
Q: Can I add more protein to this vegetarian pasta dish
A: Absolutely. To boost the protein content, consider adding a can of rinsed cannellini beans or chickpeas along with the broccoli raab in step 3. Another great option is to top the finished pasta with toasted pine nuts or slivered almonds for extra protein and a delightful crunch.
Q: What if I can’t find broccoli raab
A: If broccoli raab isn’t available, you can substitute it with other robust greens. Lacinato kale (dinosaur kale) or Swiss chard are excellent alternatives. You may need to adjust the blanching time slightly; kale might take a minute longer, while chard might be a bit quicker.
Q: How should I store and reheat leftovers
A: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over medium-low heat with a splash of water or olive oil. Toss gently until warmed through. This method helps re-emulsify the sauce and prevents the pasta from drying out.
