Orecchiette with Broccoli Rabe
Ingredients
- 400 gOrecchiette (dry)
- 500 gBroccoli (small florets and sliced stems)
- 6 pcEuropean anchovy (fillets in oil)
- 3 pcGarlic (thinly sliced)
- 1 pcHot chili pepper (chopped)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 40 gPecorino cheese (sheep cheese) (grated)
- 500 gCime di Rapa (Broccoli Rabe) (washed and trimmed)
Method
Warm olive oil dissolves the anchovies into a potent sauce that coats every curve of the pasta. The vibrant greens contrast with the pale orecchiette, finished with a sharp kick of garlic and chili.
- 1
Wash the broccoli and cime di rapa. Separate the broccoli florets and slice the tender stems thinly. For the cime di rapa, remove the tough stems and keep the leaves and flower buds.
- 2
Plunge the orecchiette, broccoli pieces, and cime di rapa together into a large pot of boiling salted water. The pasta should remain firm, al dente, and the vegetables should become tender without falling apart.
- 3
In a skillet, heat the olive oil. Add the minced garlic, chopped chili, and anchovies. Mash the anchovies with a fork in the hot oil until they completely melt.
- 4
Drain the pasta and vegetables, then toss them into the skillet. Add a ladle of cooking water. Stir vigorously over the heat to create an emulsion that coats every ear of pasta.
Frequently asked questions
How do you get this dish right?
- Never discard all the pasta water: its starch is essential for creating the creamy sauce when combined with oil and anchovies.
- The anchovy should completely melt into the oil; it acts as a seasoning, not as chunks of fish.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat with a splash of water to loosen the sauce.
