Orecchiette with Broccoli Rabe

Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in the US as broccoli rabe.
Photo by Barbara B.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Adapted from foodandwine.com

Ingredients

  • 2

    pounds broccoli rabe, trimmed

  • 1

    pound orecchiette

  • 6

    tablespoons extra-virgin olive oil

  • 4

    garlic cloves, minced

  • 2

    teaspoons crushed red pepper

  • 6

    anchovies in oil, drained and finely chopped

  • Kosher salt

  • Pepper

Directions

In a large pot of salted boiling water, cook the broccoli rabe until just tender, about 6 minutes. Using tongs, transfer the broccoli rabe to a work surface and let cool slightly, then coarsely chop. Add the pasta to the boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water. In the same pot, heat the olive oil. Add the garlic, crushed red pepper and anchovies and cook until fragrant, about 2 minutes. Add the chopped broccoli rabe, pasta and reserved cooking water, season with salt and black pepper and cook, stirring, until hot, about 2 minutes. Serve right away.

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