Orecchiette with Sautéed Catalogna Chicory
Orecchiette with Sautéed Catalogna Chicory
Ingredients
For the Orecchiette
- 1 pound orecchiette pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Sautéed Chicory
- 1 1/2 pounds Catalogna chicory, trimmed and chopped into 1-inch pieces
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup chicken or vegetable broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 lemon, juiced
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 15 min
- 2
While the pasta cooks, heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
⏱️ 3 min
- 3
Add the chopped Catalogna chicory to the skillet. It will seem like a lot, but it will wilt down. Sauté for 5-7 minutes, stirring occasionally, until the chicory has softened and reduced significantly in volume.
⏱️ 7 min
- 4
Pour in the chicken or vegetable broth and the 1 tablespoon of kosher salt. Bring to a simmer, then reduce the heat to low, cover, and cook for another 5-8 minutes, or until the chicory is tender.
⏱️ 8 min
- 5
Drain the cooked orecchiette and add it directly to the skillet with the chicory. Add the 1/2 cup of grated Parmesan cheese, fresh lemon juice, and black pepper. Toss everything together vigorously, adding a splash or two of the reserved pasta water if needed to create a light sauce that coats the pasta.
⏱️ 5 min
- 6
Taste and adjust seasoning if necessary. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Orecchiette with Sautéed Catalogna Chicory
Ingredients
For the Orecchiette
- 1 pound orecchiette pasta
- 1 tablespoon kosher salt, plus more for pasta water
For the Sautéed Chicory
- 1 1/2 pounds Catalogna chicory, trimmed and chopped into 1-inch pieces
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 cup chicken or vegetable broth
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 lemon, juiced
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the orecchiette pasta and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water.
⏱️ 15 min - 2
While the pasta cooks, heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant but not browned.
⏱️ 3 min - 3
Add the chopped Catalogna chicory to the skillet. It will seem like a lot, but it will wilt down. Sauté for 5-7 minutes, stirring occasionally, until the chicory has softened and reduced significantly in volume.
⏱️ 7 min - 4
Pour in the chicken or vegetable broth and the 1 tablespoon of kosher salt. Bring to a simmer, then reduce the heat to low, cover, and cook for another 5-8 minutes, or until the chicory is tender.
⏱️ 8 min - 5
Drain the cooked orecchiette and add it directly to the skillet with the chicory. Add the 1/2 cup of grated Parmesan cheese, fresh lemon juice, and black pepper. Toss everything together vigorously, adding a splash or two of the reserved pasta water if needed to create a light sauce that coats the pasta.
⏱️ 5 min - 6
Taste and adjust seasoning if necessary. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 2 min