Orecchiette with Broccoli Rabe
Ingredients
400g
Durum Wheat Orecchiette
500g
Fresh Cime di Rapa (Broccoli Rabe)
3 cloves
Garlic, thinly sliced
4 tbsp
Extra Virgin Puglian Olive Oil
4 fillets
Salted Anchovies in Oil
Pinch
Red Chili Flakes (Peperoncino)
01
Prepare the Greens
Clean the broccoli rabe by removing the tough stalks and keeping only the tender leaves and florets. Wash thoroughly in cold water.
02
The Boiling Point
Bring a large pot of salted water to a rolling boil. Using sea salt is essential to enhance the natural flavors of the durum wheat pasta.
03
Simultaneous Cooking
Add the orecchiette and prepared greens to the water together. Cook until the pasta is al dente, usually around 8-10 minutes.
04
Infuse the Oil
In a wide skillet, sauté garlic, chili flakes, and anchovies in a generous amount of extra virgin olive oil until the anchovies melt away.
05
Emulsify and Toss
Drain the pasta and greens, reserving a cup of starchy water. Toss everything in the skillet, adding water as needed to create a silky sauce.
06
Final Touch
Plate immediately. Finish with a final drizzle of raw oil and a sprinkle of toasted breadcrumbs for an authentic Puglian crunch.
