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| 1/2 x ca. 450 g | Orecciette |
| 1 1/2 Esslöffel | olive oil extra virgin |
| 6 | Garlic cloves thinly sliced |
| 1 gross | Red bell pepper, cut in 1/3 inch dice |
| 1/2 Teelöffel | red pepper crushed |
| 1/2 Teelöffel | salt |
| 1 x ca. 450 g | Broccoli rabe, trimmed and cut in 1 inch lengths (up to 1-1/4) |
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~from Food & Wine, Dec. 92.
In large pot of boiling salted water, cook the orecchiette, stirring occasionally, until just tender to the bite, this can take up to 30 minutes for some imported brands. Drain, transfer to a serving bowl and keep warm.
In a large, heavy skillet heat the olive oil. Add the garlic, bell pepper and crushed red pepper and cook over moderate heat, stirring until the garlic is tender but not browned. Stir in salt.
In a second saucepan of boiling water, cook the broccoli rabe until tender, 3-5 minutes. Drain well. Stir it into the garlic mixture and reheat briefly if necessary. Season with additional salt if necessary. Stir the vegetables into the pasta and serve at once.
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