Orecchiette with Broccoli Rabe

(from largomason’s recipe box)

Ingredients

  • 1/2 pound (250 grams) broccoli rabe, finely chopped
  • Salt
  • 1 pound (500 grams) orecchiette
  • 1/2 cup (120 milliliters) extra-virgin olive oil
  • 6 anchovy fillets, minced
  • Pepper
  • Grated ricotta salata or toasted bread crumbs, homemade or commercial, for serving

Directions

  1. Put the broccoli rabe into a large pot of salted cold water. Bring the water to a boil over medium-high heat. When it is boiling, raise the heat to high and add the orecchiette. Cook until the pasta is al dente, 8 to 12 minutes.

  2. Meanwhile, heat together the oil and anchovy fillets in a small pan over medium heat.

  3. When the pasta is ready, drain it and the greens and transfer them to a warmed serving bowl. Pour the anchovy oil over the top and season generously with pepper; if necessary, add a little salt. Pass the cheese at the table.

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