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Orecchiette with Broccoli Rabe

2 lb broccoli rabe, trimmed
1 lb orecchiette
6 tbsp extra virgin olive oil
4 garlic cloves, minced
2 tsp. Crushed red pepper
6 anchovies in oil, drained and finely chopped
kosher salt and black pepper

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 al dent. Drain the pasta reserving 1 cup of the cooking liquid. 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 liquid. Season with salt and pepper. Cook, stirring, until hot. About 2 minutes. Serve