Orecchiette With Broccoli Rabe And Chickpeas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 19 ounces chickpeas, drained
• 2 tablespoons extra virgin olive oil
• 2 teaspoons salt
• 1 cup broccoli rabe, coarsely chopped
• 4 ounces orecchiette
• 4 tablespoons red onions, minced
• 1/4 teaspoon red pepper flakes
• 14 ounces diced tomatoes
• fresh ground black pepper
• 2 tablespoons toasted breadcrumbs
• romano cheese, for serving
• 2 cups french bread, cut into cubes
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 to make the toasted bread crumbs, heat the oven to 350 degrees f.
• 2 in a food processor, pulse the bread cubes until you have coarse crumbs.
• 3 toss the crumbs in a bowl with the olive oil, salt and pepper.
• 4 spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes.
• 5 store in a covered container for up to 1 month.
• 6 to make the pasta, put the chickpeas in a bowl and drizzle with a bit of olive oil.
• 7 bring a large pot of water to a boil.
• 8 add the salt and then drop in the broccoli rabe and cook until tender, about 3 minutes.
• 9 remove with a slotted spoon and refresh in cold water to set the colour.
• 10 drain and set aside.
• 11 drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes.
• 12 while the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat.
• 13 add the onion and cook until tender, about 8 minutes.
• 14 add the garlic, red pepper flakes and chickpeas and cook for 2 minutes.
• 15 add the tomatoes and broccoli rabe and cook until hot.
• 16 season to taste with salt and pepper.
• 17 drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through.
• 18 transfer to a warmed bowl and sprinkle with romano cheese.