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Orecchiete with Broccoli Rabe

From Puglia: A Culinary Memoir (Italy’s Food Culture) (Oronzo Editions, LLC, 2008)

Serves 4 

1-1/4 pounds broccoli rabe
Sea salt
1 pound orecchiette
1/2 cup extra-virgin olive oil
2 cloves garlic, any green shoots removed
Peperoncino, hot red chili pepper, sliced [or dried flakes]
4 anchovies, rinsed, boned, and coarsely chopped

  1. Trim the broccoli rabe thoroughly and rinse it in several changes of cold water. Bring a large pot of salted water, at least 1 gallon, to a boil. Add the orecchiette and cook it for 5 minutes, then add the broccoli rabe and cook both over high heat until the pasta is al dente.
  2. Meanwhile, in a large skillet heat enough oil to coat the bottom. Then add the garlic, chili, and anchovies. When the garlic has browned, remove the cloves from the pan and discard. Remove the skillet from the heat.
  3. Drain the pasta and broccoli rabe and transfer to a serving dish, with the chili and anchovies. Pour the remaining oil over the pasta, mix well to combine thoroughly, and serve immediately.

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