Farfalle con Broccoli Rapini ed Asiago-Farfalle with Broccoli Rabe and Asiago Cheese - is a really simple pasta dish. Truly delicious Italian comfort food that is ready in under 30 minutes!
If you love broccoli rabe, also try my Italian Broccoli Rabe and my Orecchiette with Broccoli Sauce.
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This bow tie pasta recipe - called farfalle in Italian - is one of those weeknight staples I have been making for years. Farfalle tossed with sautéed onion, garlic, fresh tomatoes, and broccoli rabe, finished with a drizzle of olive oil and a generous grating of Asiago.
It is simple, deeply satisfying, and on the table in under 30 minutes. My kids have eaten this farfalle dish since they were small and still ask for it regularly.
This is a dish we make at least twice a month. It's another way to get our kids to eat more veggies…and that is very important.
Why You'll Love This Bow Tie Pasta Recipe
Here is why we just love this broccoli sauce...
- Ready in 30 minutes. Start to finish, this farfalle dish is a true weeknight pasta - no long simmering, no complicated steps.
- Vegetarian and satisfying. No meat needed - the broccoli rabe, tomatoes, and Asiago make this a complete and filling meal.
- Pantry-friendly. No rapini? Use frozen broccoli. No fresh tomatoes? Use canned cherry or plum tomatoes. The farfalle works either way.
- That slightly bitter rabe is the whole point. Broccoli rabe balanced with sweet tomatoes and salty Asiago is what makes this bow tie pasta so distinctly Italian.
- Easily gluten free. Swap the farfalle for your favorite gluten free bow tie pasta or chickpea pasta - same sauce, same result.
What is Farfalle (Bow Tie Pasta)?
Farfalle means "butterflies" in Italian, but in the US it is almost always called bow tie pasta because of its distinctive pinched shape. The ruffled edges and folded center are perfect for this recipe - they catch the chunky tomato sauce and hold little pieces of broccoli rabe in every bite. Farfalle is widely available at any grocery store and is one of the most versatile pasta shapes for vegetable-based sauces.
What ingredients are in this pasta dish?
- broccoli rabe
- garlic cloves
- onion
- tomatoes
- extra-virgin olive oil
- Asiago cheese (or grated Parmigiano Reggiano)
- sea salt
- freshly ground black pepper
- red pepper flakes (optional)
- reserve ½ cup cooking water from the pasta
How to make farfalle with broccoli rapini?
Round up all the ingredients.
Start the sauce by sauteeing first the onions, garlic, and fresh tomatoes in a skillet. While you do that, boil the water and cook up the pasta.
Rinse and drain the broccoli rabe. Cut the tough ends off (about 2 inches off) and cut the other part in two more portions.
In a medium sized sauce pan, boil the broccoli rabe for about 3 minutes. In another large sauce pan, boil the pasta until al dente.
Sauté the onion and garlic on medium-high heat until the onion is translucent.
Add the chopped tomatoes and sauté for about 3 minutes.
Toss in the broccoli rabe and incorporate it with the tomato mixture and cook for another 2-3 minutes.
The broccoli should be al dente.
Incorporate the drained pasta to the broccoli mixture.
Drizzle on a little more olive oil and grate on some Asiago cheese. If you feel the pasta is dry, add on the reserved pasta water.
Buon Appetito! Hope you LOVE one of our FAVORITE pasta dishes.
Tips for the Best Bow Tie Pasta
- Salt your pasta water well. It should taste like the sea - this is how you season the farfalle itself.
- Do not overcook the broccoli rabe. Three minutes in boiling water is enough. It finishes cooking in the skillet and you want it to keep a little bite.
- Reserve the pasta water before you drain. Set a cup next to the pot so you do not forget. The starchy water makes the sauce cling to the bow tie pasta beautifully.
- Use good olive oil. This farfalle dish is simple with few ingredients - quality olive oil makes a real difference.
- Too bitter? Blanch the broccoli rabe for 5 minutes instead of 3. It softens the bitterness significantly.
How to Store Leftover Bow Tie Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or olive oil to loosen it up. This farfalle does not freeze well - the broccoli rabe gets too soft when thawed.
Thanks for stopping by to say hi!! Hope your week has been fabulous! Thank you, as always, for your support and wonderful comments. You all mean the world to me.
FAQ's
Yes - regular broccoli or broccolini both work. The flavor will be milder and less bitter. Frozen broccoli works too - just thaw and drain well before adding to the skillet.
Orecchiette is the most traditional pasta to serve with broccoli rabe in Southern Italy. Rigatoni, penne, and cavatappi all work well too - anything that catches the sauce. But bow tie pasta is a great choice because the folds hold the broccoli rabe pieces perfectly.
It is vegetarian as written. To make it fully vegan, skip the Asiago or use a vegan Parmesan alternative. The bow tie pasta and sauce are naturally plant-based.
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Bow Tie Pasta with Broccoli Rabe (Farfalle Pasta)
Equipment
- Strainer
Ingredients
- 1 lb broccoli rabe
- 2 garlic cloves peeled
- 1 small onion chopped
- 4 medium tomatoes chopped
- 4 Tablespoons extra-virgin olive oil
- Asiago cheese to taste (or grated Parmigiano Reggiano)
- salt & pepper to taste
- red pepper flakes optional
- reserve ½ cup cooking water from the pasta
Instructions
- Rinse and drain the broccoli rabe. Cut the tough ends off (about 2 inches off) and cut the other part in two more portions.
- In a medium sized sauce pan, boil the broccoli rabe for about 3 minutes. In another large sauce pan, boil the pasta until al dente.
- Sautee the onion and garlic on medium-high heat until the onion is translucent.
- Add the chopped tomatoes and sauté for about 3 minutes.
- Toss in the broccoli rabe and incorporate it with the tomato mixture and cook for another 2-3 minutes. The broccoli should be al dente.
- Incorporate the drained pasta to the broccoli mixture. Drizzle on a little more olive oil and grate on some Asiago cheese. If you feel the pasta is dry, add on the reserved pasta water.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
I love this recipe. Some of my favorite ingredients, so fresh, and healthy. I'm glad I stopped by to look at this for the recipe and the pan. I've never heard of that pan or company and I'll check it out right now. Thanks!