Ingredients
Kosher salt and freshly ground pepper
3/4 pound orecchiette or other small pasta shapes
1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
1 tablespoon fresh oregano leaves, for serving
2 to 3 tablespoons fresh lemon juice, for serving
Preparation
In a large pot of boiling salted water, cook pasta according to package instructions, adding broccoli rabe 4 minutes before end of cooking. Meanwhile, in a small saucepan, heat oil, garlic, and red pepper flakes over medium until garlic begins to sizzle, 2 minutes. Drain pasta and broccoli rabe and return to pot. Add oil mixture and toss to coat; season to taste with salt and pepper. To serve, sprinkle oregano over pasta and drizzle with lemon juice.
