Orecchiette with Broccoli Rabe

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 661
• Protein: 27 g
• Carbs: 88 g
• Fat: 22 g

Ingredients

• 400 g Orecchiette ( dry )
• 500 g Broccoli ( small florets and sliced stems )
• 6 piece European anchovy ( fillets in oil )
• 3 piece Garlic ( thinly sliced )
• 1 piece Hot chili pepper ( chopped )
• 4 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 40 g Pecorino cheese (sheep cheese) optional ( grated )
• 500 g Cime di Rapa (Broccoli Rabe) ( washed and trimmed )

Instructions

1. Vegetable preparation

   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. Cooking pasta and vegetables

   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. Aromatic base

   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. Sautéing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat with a splash of water to loosen the sauce.