Orecchiette With Broccoli Rabe
Orecchiette with broccoli rabe is one of the signature pasta dishes from Apulia, city of Bari in particular.
Prep Time5 mins
Cook Time10 mins
- 1 lb fresh orecchiette pasta OR 12 oz dry orecchiette
- 1 bunch broccoli rabe (rapini)
- 2-3 garlic cloves
- 4 anchovy fillets
- Pinch peperoncino (chili flakes ½ inch fresh hot pepper)
- Extra virgin olive oil
- Salt to taste
Put a large pot of water to boil.
In the meantime, wash broccoli rabe under cold running water.
Remove all yellow and dull leaves. Trim off the bottoms of the stems to remove tough and fibrous parts.
If some of the stems are still thick don’t cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly. Chop coarsely.
Once water is boiling add salt and broccoli rabe. Reduce the heat and cook for about 5 minutes.
Past that time add orecchiette pasta and cook until pasta is “al dente”. Verify cooking time on the directions on the package.
Dry pasta cooks longer!
While pasta and broccoli rabe are cooking prepare the sauce.
In a large skillet pan add a generous splash of extra virgin olive oil, pinch of peperoncino (or fresh hot pepper), garlic cloves crushed with a flat knife and anchovy fillets.
Cook on medium low heat stirring continuously. The sauce is ready once garlic becomes fragrant and anchovy fillets are dissolved. Remove garlic (optional). Turn off the heat.
Drain pasta with broccoli rabe.
Add it to a pan with the sauce. Turn on the heat and toss everything for a couple of minutes until all the flavors combine.