Orecchiette with Broccoli Rabe
A delicious Italian dish combining orecchiette pasta with sautéed broccoli rabe, garlic, and anchovies.
Equipment
- Large Pot
- Skillet
- Slotted spoon
- Measuring Spoons
Ingredients
- 400 g orecchiette (14 oz)
- 1 bunch broccoli rabe (about 400g/14 oz, roughly chopped)
- 2-3 cloves garlic (slightly crushed and peeled)
- 2-3 fillets anchovy
- Salt to taste
- Olive oil for sautéing
Instructions
- Bring a large pot of salted water to a boil.
- Add the orecchiette and broccoli rabe to the boiling water. Cook according to package instructions for the pasta, usually around 8-10 minutes.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add crushed garlic, chili peppers, and anchovy fillets. Sauté for about 2 minutes until fragrant.
- Reserve 1 cup of the cooking water, then drain the orecchiette and broccoli rabe.
- Using a slotted spoon, transfer the orecchiette and broccoli rabe to the skillet with the oil mixture. Toss to combine and allow the flavors to meld.
- If the dish seems dry, add a couple of tablespoons of reserved cooking water to create a light sauce.
- Season with salt to taste, mix thoroughly, and serve hot, drizzled with extra olive oil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.