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Perciatelli with Broccoli Raab and Red Pepper Flakes – vegetarian recipe
Stav Kogan

Perciatelli with Broccoli Raab and Red Pepper Flakes

Transport your kitchen to Southern Italy with this simple yet flavorful pasta dish. Inspired by a classic Apulian recipe, bitter broccoli raab is blanched and sizzled with garlic and red pepper, then tossed with bucatini for a rustic, elegant meal that's ready in under 30 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 480
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (450 g) perciatelli or bucatini pasta
  • 1 generous bunch broccoli raab, approx. 1.25 lbs / 570g (20.1 oz)
  • 3 tbsp (45 ml) extra virgin olive oil, divided
  • 2 garlic cloves, minced
  • ½ tsp red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 2-3 oz (55-85 g) Optional Topping freshly grated Pecorino Romano, Parmesan, or ricotta salata
  • Vegan Option: Omit cheese or use a high-quality vegan Parmesan
  • 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.

Method
 

  1. Prepare the Greens: Bring a large pot of generously salted water to a boil.
  2. Add the broccoli raab and blanch for 2-3 minutes until tender-crisp and bright green.
  3. Using tongs, transfer the raab to a bowl, reserving the boiling water in the pot for the pasta.
  4. Once cool enough to handle, coarsely chop the broccoli raab.
  5. Sauté the Aromatics: In a large skillet over medium heat, warm 2 tablespoons (30 ml / 1 fl oz) of the olive oil.
  6. Add the minced garlic and red pepper flakes.
  7. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant but not browned.
  8. Cook the Greens: Add the chopped broccoli raab to the skillet.
  9. Season with salt and pepper.
  10. Stir well to coat the greens in the garlic-chili oil and cook for 2-3 minutes until heated through.
  11. Remove from heat.
  12. Cook the Pasta: Bring the reserved pot of water back to a rolling boil.
  13. Add the perciatelli or bucatini and cook according to package directions until al dente.
  14. Before draining, reserve about 1 cup (240 ml) of the starchy pasta water.
  15. Combine and Serve: Drain the pasta and add it directly to the skillet with the broccoli raab.
  16. Add the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil and a splash (about ¼ cup) of the reserved pasta water.
  17. Toss everything together over low heat until the pasta is well-coated and a light sauce forms.
  18. Add more pasta water if needed.
  19. Serve immediately, topped with your choice of cheese if using.
  20. 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.

Nutrition

Calories: 480kcalCarbohydrates: 75gProtein: 16gFat: 14g

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