Orecchiette with broccoli rabe
11.5 oz Orecchiette
10 oz broccoli raab, cleaned
2 anchovy fillets in oil
1 clove of garlic
1 hot chili
Extra virgin olive oil
Salt and pepper to taste
Put the water for the pasta to boil. Add salt as soon as it is boiling.
Clean the broccoli raab, save the leaves and remove the tough stock. Put aside.
In a large low-sided pan, sauté the garlic cut in thin slices and the chili in extra virgin olive oil. Add the 2 anchovy fillets.
Melt the anchovies on low heat by stirring with a wooden spoon, then remove the garlic and take the pan away from the heat.
Bring the water to boil and blanch the broccoli raab. Cook for a few minutes and drain using a slotted spoon. Cool immediately in cold water.
Bring the water to a boil again and cook the Orecchiette pasta in it, following the instructions shown on the pack. Before draining the pasta, heat up the sauce with the anchovies and add the broccoli raab.
When ready, add to the sauce and blend well.
Top with a dusting of fresh pepper.
CHEF’S TIP
For the shape, Orecchiette pasta tends to clump together while cooking: therefore, stir often during the first minutes of cooking time.
