Orecchiette with broccoli raab
11.5 oz Barilla Orecchiette
9 oz broccoli raab, trimmed
2 anchovy fillet in oil
1 hot chili
1 clove garlic
4 tbsp extra virgin olive oil
salt to taste
Freshly ground pepper to taste
2 oz matured Ricotta
Clean the broccoli raab by removing almost all of the toughest outer layers of the stalk.
In a large pan simmer three tbsp of oil, the garlic cut in thin slices, the whole chili and two anchovy fillets, then add three or four spoons of water. When they anchovies have melted, remove the pan from the heat.
In the meantime, in a large pot heat up the water for the Orecchiette
When it reaches a boil, add coarse salt and pour in the pasta.
After about 7-8 minutes add the broccoli raab and finish cooking together.
A couple of minutes before draining the Orecchiette, heat up the mixture previously prepared.
Drain the Orecchiette, if possible using a fine strainer, to hold all the little pieces of the broccoli raab. Pour in a pan with the anchovy sauce and stir thoroughly.
Flavor with some freshly ground pepper, top with the matured Ricotta and serve immediately.
