Orecchiette with Broccoli Rabe

By GadgetGirl

Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in the US as broccoli rabe.

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

Preparation

Step 1

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.