Orecchiette with Broccoli Rabe

This recipe, Orecchiette with Broccoli Rabe, was in the September/October 2014 issue of Eating Well magazine.  In this iconic pasta dish of Puglia, anchovies are mashed into olive oil to add amazing depth to the garlicky sauce.  Assertive broccoli  rabe has the featured role, though, so even anchovy needn’t be afraid.

Orecchiette with Broccoli Rabe Recipe

Orecchiette with Broccoli Rabe

2 tsp. salt

12 oz. orecchiette pasta (about 3 ½ cups)

2 lb. broccoli rabe (about 2 bunches)

¼ cup extra-virgin olive oil

3 cloves garlic, chopped

½ tsp. crushed red pepper

8 anchovy fillets, chopped

1 pint cherry tomatoes, halved

Freshly grated Parmesan cheese

 

Bring 2 quarts of water to a boil in a large pot.  Stir in salt, add pasta and cook according to package instructions until just tender.  Drain, reserving ½ cup of the water.

Meanwhile, thoroughly wash broccoli rabe and trim off tough ends.  Chop into 2 inch lengths.   Leave some on the water clinging to the leaves and stems; this will help create a sauce.

Heat oil in a large skillet over medium heat until it starts to shimmer.  Add garlic, crushed red pepper and anchovies, mashing the fillets until they dissolve.  Add the broccoli rabe (you may have to do this in batches, stirring each batch a little until it wilts enough to add more).  Cook, stirring, until almost tender, 6 to 10 minutes.  Add tomatoes and toss until they begin to soften, about 2 minutes.  Add the pasta and toss to coat.  If it’s to dry, add a little of the reserved pasta water.  Serve immediately, garnished with Parmesan.

 

(Recipe for the Orecchiette with Broccoli Rabe, was in Eating Well Magazine, 2014)