Orecchiette with broccoli rabe & Tomatoes

By á-2799

Ingredients

• 7 + tbsp olive oil
• 1 1/2 c fresh breadcrumbs
• 4 anchovy fillets, rinsed and patted dry
• 6 garlic cloves thinly sliced
• 2 tbsp capers rinsed and chopped
• 1 lb cherry tomatoes halved
• 1/4 rounded tsp red pepper flakes
• 1 lb broccoli rabe trimmed and cut in 2" pcs
• 1 lb fresh orecchiette

Preparation

Step 1

Heat 3 tbsp oil in a large saute pan over med heat. Add breadcrumbs and 1/4 tsp salt anc cook stirring frequently until crisp and golden, about 5 min. Transfer crumbs to a plate.
Heat 2 tbsp oil in pan over med heat. Add anchovies and stir until they dissolve into oil, about 1 min. Add garlic and capers and cook until garlic is golden, 2-3 min.
Add tomatoes, red pepper flakes and remaining 2 tbsp oil. Raise heat to med-high and cook stirring occasionally until tomatoes begin to break down, about 5 min.
Meanwhile bring a large pot of salted water to a boil. Add broccoli rabe and pasta to pot and cook until pasta is al dente, 2-3 min. Reserve 1/4 cup pasta water and drain
Add pasta, broccoli rabe and reserved pasta water to tomato mixture in pan. Cook over med-high heat stirring gently until combined and pasta water thickens slightly, about 2 min. Transfer to a serving dish and top with crumbs.