Orecchiette with Broccoli Rabe
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The orecchiette boil in the same water the broccoli rabe was blanched in, so the little ear-shaped pasta picks up the greens' bitterness too.
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If that is too much, blanch the rabe a bit longer.
Ingredients
Instructions
- 1
Trim any tough stem ends from 200 g broccoli rabe and rinse well.
Blanch it in boiling water for 1 to 2 minutes to soften the bitterness, then lift it out promptly so it stays green and not mushy.
- 2
Bring the same water back to a boil and add 220 g orecchiette.
Cook it a little less than the package time, stopping when the centers are still slightly firm because the pasta will finish in the pan.
- 3
Add 2 tablespoons olive oil, 1 tablespoon garlic, and 4 anchovy fillets to a pan.
Warm them over low heat for 2 to 3 minutes, pressing the anchovy until it dissolves before the garlic browns.
- 4
Stir in 1 teaspoon dried chili flakes and warm for only 20 to 30 seconds.
When the aroma rises, add the blanched broccoli rabe and toss until the greens are evenly coated with the savory oil.
- 5
Add the cooked orecchiette and a small splash of pasta water to the pan.
Toss briskly over medium heat for 1 to 2 minutes, until the oil looks slightly cloudy and clings to the pasta.
- 6
Turn off the heat once the pasta is moist and lightly coated, not oily or dry.
Sprinkle 25 g parmesan over the top, check the saltiness from the anchovy and cheese, and serve while warm.
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