• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Pasta Recipes

    Pasta Aglio e Olio with Broccoli Rabe

    Published: Apr 5, 2022 by Chef Dennis Littley

    667 shares
    • Facebook81
    • Yummly
    5 from 40 votes
    Jump to Recipe Print Recipe
    pinterest images for pasta aioli with broccoli rabe

    My Pasta Aglio e Olio with Broccoli Rabe is a delicious way to enjoy pasta and my favorite bitter green broccoli rabe.

    I’m not always in the mood for red sauce and this light aioli sauce made with extra virgin olive oil, chopped garlic cloves, red pepper flakes, sea salt and black pepper couldn’t be easier to make and is ah-mazingly delicious!

    overhead image of Pasta Aglio e Olio with Broccoli Rabe on a white plate.

    Made with simple ingredients this dish known was known as Pasta Aioli in the Philadelphia region. Served over your favorite aldente pasta with a sprinkle of Romano or parmesan cheese this classic Italian dish can be on your dinner table in less than 30 minutes.

    To take the deliciousness to a whole new level add in broccoli rabe. I promise it won’t disappoint.

    close up of Pasta Aglio e Olio with Broccoli Rabe on a white plate.

    It’s a delicious combination of flavors, the bitter greens go so well with this garlic and oil pasta dish. Some Italians may tell you not to add cheese but I love it with this pasta dish. If you’d like to keep this dish dairy-free, try adding a squeeze of lemon juice or lemon zest to perk up the flavor. And fresh basil is always a nice touch.

    What ingredients do I need to make Pasta Aglio e Olio with Broccoli Rabe?

    ingredients to make pasta aioli with broccoli rabe

    Let’s start by gathering the ingredients we need to make Pasta Aglio e Olio with Broccoli Rabe. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    I used Cavatappi to make this dish but it can be made with your favorite pasta shape. The addition of the broccoli rabe, calls for a heavier pasta, one that will hold up and compliment the greens. Other good choices would be gemelli, penne, or ziti.

    Do I have to use Broccoli Rabe to make this dish?

    No, you don’t. You can use your spinach, kale, or your favorite green. You could also substitute oven-roasted broccoli or sliced zucchini in this dish. Just about any vegetable, you like can be added, or it could be served just as an aioli sauce tossed with pasta.

    How do I make Pasta Aglio e Olio with Broccoli Rabe?

    Start by cooking the pasta for this dish. If you can time it right, ideally the pasta would be done right about the time you need to add it to the pan. But don’t stress over it, either the pasta or cooked broccoli rabe can wait a few minutes.

    Chef Dennis Tip:

    When you cook pasta, never rinse it, if you do the starchy surface from cooking is washed off and the sauce won’t cling as well. Here’s the big tip, save a little of the cooking water to add to this dish if it appears to dry. The starchy pasta water will really bring this sauce together.

    four images showing how to make pasta aioli with broccoli rabe
    • Place the broccoli rabe in a large saute pan (or skillet) with about a cup of water over medium-high heat, as the water begins to boil reduce to simmer and allow water to cook-off. This process will take about 10 minutes or until the stems of the broccoli rabe are fairly tender. *if all the water cooks off and the broccoli rabe is still not tender add additional water and continue cooking
    • When the broccoli rabe is cooked remove it from the pan, and set aside until needed.
    • Add 3 tablespoons of olive oil into the hot pan along with the chopped garlic and saute over low heat until garlic just begins to get fragrant.
    • Add the broccoli rabe back into the pan, along with the red pepper flakes. Mix the ingredients together with the aioli sauce.
    • Add the cooked pasta to the pan, season with sea salt, black pepper, chopped parsley and grated Romano cheese.

    *If the pasta is dry add more olive oil or some of the pasta water to the dish.

    overhead shot ofPasta Aglio e Olio with Broccoli Rabe in a white oval bowl

    Whether you serve Pasta Aglio e Olio with Broccoli Rabe as a main course or side dish, it will be a welcome addition to your table. Add a loaf of crusty bread and a salad and you’ve got a meal you’ll not soon forget…..just don’t forget the grated cheese!

    What else can I add to Pasta Aglio e Olio:

    • chicken (add any leftover chicken meat you may have on hand or saute boneless breast or thigh meat to add)
    • seafood (shrimp, salmon pieces or any other type of seafood you like)
    • pesto (any type of pesto would make a great addition)
    • Any of your favorite vegetables

    Recipe FAQ’s:

    What type of olive oil should I use to make Pasta Aglio e Olio?

    Extra Virgin Olive is the best choice of oils for this simple Italian pasta dish. If you have a really good EEOV use that as a final step to add the exceptional flavor of an artisan olive oil and use your regular olive oil to begin the dish with. You always want to finish a dish with the best olive oil you can get.

    Is Aglio e Olio the same as an Aioli Sauce?

    In some parts of the United States, an Aglio e Olio sauce is referred to as an Aioli sauce. In Mediterranean cooking an Aioli sauce is an emulsion of olive oil and garlic, looking more like mayonnaise. It’s even pronounced differently. When referring to the emulsion it’s pronounced: “ay·ow·lee”. In the Philadelphia region it’s pronounced “ay·oye”

    How do I make Pasta Aglio e Olio taste better?

    To make the best tasting aglio e olio make sure to use fresh garlic and chop it into a fine mince. If you can let it sit in the olive oil you’re going to use for a few hours to let the natural flavors of the garlic build in the oil.
    Season the pasta water with sea salt and reserve some of the water from the cooked pasta to add to the sauce.
    Add fresh black pepper and grated Romano cheese to the finished pasta dish.

    More Pasta Recipes You’ll Love!

    • Pasta alla Caponata
    • Authentic Pasta Puttanesca Recipe
    • Restaurant Style Vegetarian Pasta in a Red Sauce
    • Spaghetti D’Angelo Roma Recipe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    overhead shot of pasta aioli with broccoli rabe in a white oval bowl
    Print Recipe Save Saved!
    5 from 40 votes

    Pasta Aglio Olio with Broccoli Rabe

    If you’d like the perfect light meal for dinner, try my Pasta Aglio Olio with Broccoli Rabe. It also makes a great side dish!
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Italian
    Servings: 2
    Calories: 408kcal
    Author: Chef Dennis Littley

    Ingredients

    • ½ lb cooked pasta
    • 1 head broccoli rabe
    • 3-4 tablespoons extra virgin olive oil
    • 2 cloves garlic finely minced
    • 1 pinch of crushed red pepper flakes
    • sea salt to taste
    • black pepper to taste
    • 1 teaspoon Italian parsley finely chopped
    • 4 tablespoons grated romano cheese or more depending upon your taste
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Cook pasta per instructions on box, set aside until needed
    • Wash and clean broccoli rabe, removing most of the stem
    • In a large saute pan place broccoli rabe in the pan with about a cup of water over high heat, as the water begins to boil reduce to simmer and allow water to cook off.
    • This process will take about 10 minutes or until the stems of the broccoli rabe are fairly tender. When ready remove from the heat and take the broccoli rabe out of the pan until needed.
      *if all the water cooks off and broccoli rabe is still not tender add additional water and continue cooking
    • Add 3 tablespoons of olive oil into the hot pan along with the chopped garlic and saute over low heat until garlic just begins to get fragrant.
    • Add the broccoli rabe back into the pan with a pinch of red pepper flakes. Mix together with the aioli sauce.
    • Add the cooked pasta to the pan, season with sea salt, black pepper, most of the chopped parsley(reserve some for serving) and half of the grated Romano cheese (save the rest for serving).
    • If the pasta is dry add more olive oil or some of the pasta water to the dish.
    • Place the pasta into serving bowls and top with grated Romano cheese, black pepper and a sprinkle of chopped Italian parsely.
      *If you would like a little extra heat, add a few more red pepper flakes.
    • Serve with crusty bread and enjoy!

    Nutrition

    Calories: 408kcal | Carbohydrates: 36g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 72mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Pasta Recipes

    • Pastitsio {Greek Pasta Bake}
    • Best Vegetable Lasagna Recipe
    • White Cheddar Truffle Mac and Cheese
    • Easy Pasta with Red Crab Sauce

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Cookin Canuck

      March 06, 2013 at 12:40 pm

      5 stars
      This is the perfect dish to have in your arsenal when you just don’t feel as though you have any time (or ideas) for dinner. Everyone loved this dish!

      Reply
    2. Brianna K. @ Hungry Gator Gal

      March 04, 2013 at 8:18 pm

      5 stars
      This recipe was simple and delicious! Thanks for sharing 🙂

      Reply
    3. Steve Wec

      March 04, 2013 at 7:57 pm

      5 stars
      This was so delicious. Thank you for another delicious recipe!

      Reply
    4. Kath

      March 04, 2013 at 10:02 am

      This looks like a perfect way to have broccoli rabe! I love the addition of the red pepper flakes. I’ve never seen riccoili before; I love the shape!

      Reply
    5. Jenni

      March 04, 2013 at 9:43 am

      5 stars
      Best pasta dish ever, Dennis! Thanks for sharing

      Reply
    6. Larry

      March 04, 2013 at 9:23 am

      5 stars
      Your pasta dishes are always so good and the raab gave it a nice color. Thanks for sharing another winner with us

      Reply
    7. RavieNomNoms

      March 04, 2013 at 9:05 am

      5 stars
      Simple and perfect, it was so delicious! I love it chef!

      Reply
    8. Chef Dennis

      March 04, 2013 at 6:49 am

      hi Cat
      no broccoli rabe is a bitter green, not really close flavorwise to broccoli, but very delicious. Its also called Rapini or brocoletta

      Reply
    9. hasna

      March 04, 2013 at 12:04 am

      i luv pasta… bt never heard of Aglio Olio… easy nd seems delicious too

      Reply
    10. Laura (Tutti Dolci)

      March 03, 2013 at 11:41 pm

      5 stars
      I love broccoli rabe, a perfect addition to pasta!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • Almost No-Knead Artisan Bread Recipe
    • Baked Maryland Crab Cakes Recipe
    • Chicken Parmesan Recipe
    • Best Baked Chicken Legs {Drumsticks}
    • German Bee Sting Cake (Bienenstich) Recipe
    • Best Tiramisu Recipe {step by step}
    • Easy Oven Baked Baby Back Ribs
    • Restaurant Style Veal Parm Recipe

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • Best Baked Chicken Leg Quarters
    • Authentic Guinness Beef Stew Recipe
    • Maryland Style Jumbo Lump Crab Imperial
    • Best Chicken Salad – Deli Style
    • How to Make Restaurant Style Oysters Rockefeller
    • Easy Oven Baked Beef Brisket Recipe
    • Oven Roasted Rack of Pork {Pork Rib Roast}
    • Best Meatloaf Recipe

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network
    667 shares
    • 81