Orecchiette con Cime di Rapa

Thinly slice the garlic cloves and trim the thick stalks from the broccoli rabe.

Bring a large pot of heavily salted water to a rolling boil.

Blanch the broccoli rabe in the boiling water for 2 minutes. Remove with a slotted spoon and set aside, reserving the cooking water in the pot.

Cook the orecchiette in the same pot of water until al dente, according to packet instructions. Reserve 150ml of pasta water before draining.

Meanwhile, heat the olive oil in a large frying pan over medium-low heat.

Add the sliced garlic and cook for 2 minutes until pale golden, taking care not to burn it.

Add the chilli flakes and cook for 30 seconds until fragrant.

Add the blanched broccoli rabe and cook for 3 minutes, stirring and breaking it up into the oil so it melds with the garlic.

Add the drained orecchiette to the pan and toss over high heat for 2 minutes, adding splashes of reserved pasta water to create a light, glossy sauce that coats the pasta.

Season with salt to taste and serve immediately, scattered with toasted breadcrumbs if using.