Are you craving a dinner recipe that’s both satisfying and simple? This orecchiette with broccoli rabe and almonds is your answer.
It’s a Mediterranean-inspired dish that’s hearty yet light, blending wholesome ingredients for a meal you’ll return to again and again.
Whether you’re planning a quick weeknight dinner or a vegetarian centerpiece, this dish has it all.
Why This Dinner Recipe Stands Out
What makes this orecchiette recipe so special? It’s all about the perfect balance of flavors and textures. Broccoli rabe offers a subtle bitterness that’s mellowed by the nuttiness of toasted almonds and the starchiness of the orecchiette pasta.
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Add caramelized onions, a sprinkle of Parmesan, and a dash of chili flakes for warmth, and you’ve got an irresistible dinner recipe that feels both gourmet and comforting.
This dish works for almost any occasion. It’s quick to make (ready in just 30 minutes!) yet elegant enough for hosting.
Plus, it’s packed with heart-healthy ingredients like olive oil, almonds, and broccoli rabe—perfect for those looking to enjoy Mediterranean-style eating.
Tips for a Delicious Orecchiette Dinner
Achieving the perfect texture and flavor is easy with a few simple tips:
- Don’t Overcook the Pasta: Slightly undercook the orecchiette during boiling since it will finish cooking in the sauce. This prevents mushy pasta and ensures a delightful bite.
- Toast the Almonds: Toasting almonds enhances their natural flavor and adds a satisfying crunch. Be sure not to skip this step.
- Balance Bitterness: If broccoli rabe is too bitter for your taste, substitute with kale or blanch the broccoli rabe stems in boiling water before cooking.
These tips will elevate your dinner recipe, making it restaurant-quality every time.
Modifications for Dietary Needs
This recipe is wonderfully versatile and can be easily adjusted to fit a variety of dietary preferences:
- Vegan-Friendly: Skip the Parmesan cheese and finish with a sprinkle of nutritional yeast or a drizzle of lemon juice for brightness.
- Gluten-Free: Use your favorite gluten-free pasta to enjoy all the flavors without the wheat.
- Low-Carb: Replace the orecchiette with spiralized zucchini or cauliflower rice for a low-carb dinner alternative.
These substitutions ensure that everyone at the table can enjoy this flavorful dish.
Perfect Pairings for Your Meal
To round out your dinner, consider pairing this recipe with complementary Mediterranean sides:
- Fresh Salad: A simple arugula or mixed greens salad with a lemon-olive oil dressing pairs perfectly with the pasta.
- Crusty Bread: Serve with a slice of crusty whole-grain bread to soak up every last bit of the sauce.
- Light Dessert: End the meal with fresh fruit or a drizzle of honey over Greek yogurt for a light, satisfying finish.
With these additions, your dinner becomes a complete Mediterranean feast.
Why You’ll Love This Recipe
This orecchiette with broccoli rabe and almonds isn’t just a recipe; it’s a celebration of simple, high-quality ingredients coming together to create something extraordinary.
The nuttiness of almonds, the hint of spice from chili flakes, and the freshness of lemon juice all work together to make this dish memorable.
The best part? It’s easy to prepare, making it ideal for busy weeknights or when you’re craving something quick yet sophisticated. Whether you’re cooking for yourself, your family, or guests, this recipe is sure to impress.
Make this dinner recipe tonight and experience the magic of Mediterranean flavors in every bite. It’s a dish that brings comfort, nourishment, and joy to your table—one plate at a time.
Orecchiette with Broccoli Rabe & Almonds Dinner Recipe
Equipment
- Large pot
- Colander
- 12-inch skillet
Ingredients
- Kosher salt as needed
- 1 pound broccoli rabe trimmed, stems and leaves separated and cut into 2-inch pieces
- 12 ounces orecchiette pasta
- ½ cup sliced almonds
- 4 tablespoons extra-virgin olive oil plus more for drizzling
- 1 medium red onion halved lengthwise and thinly sliced
- 2 garlic cloves thinly sliced
- ¼ teaspoon red chili flakes
- Grated Parmigiano-Reggiano cheese
- Fresh lemon juice as needed
Instructions
- Blanch the Broccoli Rabe: Bring a large pot of salted water to a rolling boil. Add the broccoli rabe stems first and cook them for about 30 seconds. Then, add the leaves and cook for another 30 seconds. Use a slotted spoon or tongs to remove the stems and leaves, and transfer them to a colander to drain thoroughly.
- Cook the Pasta: Bring the same pot of water back to a boil and add the orecchiette. Cook the pasta for about 2 minutes less than the package instructions recommend, as it will finish cooking in the sauce. Reserve ½ cup of the pasta water, then drain the pasta.
- Toast the Almonds: Heat a large skillet over medium heat. Add the sliced almonds and toast them, stirring occasionally, until they are golden and fragrant, which should take about 5 minutes. Remove the almonds from the skillet and set them aside in a small bowl.
- Cook the Onions and Garlic: Return the skillet to the stove and increase the heat to medium-high. Add 1 tablespoon of olive oil, followed by the sliced red onion. Cook the onion, stirring occasionally, until it is soft and caramelized, which takes about 10 minutes. Stir in the garlic and red chili flakes and cook for another minute, until the garlic is lightly golden and aromatic.
- Combine the Ingredients: Add the remaining 3 tablespoons of olive oil and the blanched broccoli rabe to the skillet. Stir everything together and cook for about 1 minute to heat through. Add the drained pasta and ¼ cup of the reserved pasta cooking water. Toss the mixture well to coat the pasta in the sauce. Scrape up any browned bits from the skillet to enhance the flavor. Continue tossing until the pasta is heated and the sauce clings to it evenly, about 1 minute.
- Serve the Dish: Transfer the pasta to serving plates or bowls. Top with the toasted almonds, a generous grating of Parmigiano-Reggiano, a squeeze of fresh lemon juice, and a drizzle of extra olive oil. Serve immediately for best results.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.