Entree: Italy – Puglia – Orecchiette con Cime di Rapa (Ear-shaped pasta tossed with bitter broccoli rabe, garlic, anchovy, and olive oil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

- 1 lb (454 g) orecchiette pasta
- 1 lb (454 g) cime di rapa (broccoli rabe), trimmed and coarsely chopped
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 anchovy fillets, approx. 20 g, drained and chopped
- 3 cloves (about 9 g) garlic, thinly sliced
- 1/2 tsp (2.5 ml) red pepper flakes
- Kosher salt to taste (about 1-2 tsp / 5-10 g)
- Freshly ground black pepper to taste
- 1 cup (240 ml) reserved pasta cooking water
- 1/2 cup (50 g) Pecorino Romano, finely grated
- 1 lemon, zested (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the orecchiette until just shy of al dente according to package instructions; reserve 1 cup (240 ml) pasta cooking water, then drain.
2. Meanwhile, blanch the chopped cime di rapa in the boiling pasta water for 2–3 minutes until bright and tender; remove with a slotted spoon and set aside.
3. In a large skillet over medium heat, warm the olive oil; add the sliced garlic and chopped anchovy fillets and cook, stirring, until the anchovies dissolve and the garlic is fragrant and lightly golden, about 1–2 minutes.
4. Add the red pepper flakes and blanched cime di rapa to the skillet and toss to coat; season with a pinch of salt and pepper and cook 1–2 minutes to let flavors meld.
5. Add the drained orecchiette to the skillet along with 1/2 cup (120 ml) reserved pasta water; toss and gently toss over medium-low heat until the pasta finishes cooking and the sauce clings, adding more pasta water as needed to achieve a silky coating, about 2–3 minutes.
6. Remove from heat, stir in the grated Pecorino Romano and lemon zest if using, adjust salt and pepper to taste, and serve immediately.