Orecchiette with broccoli rabe
If you have relatives from Puglia or ever visited that amazing Italian region, you must love orecchiette with broccoli rabe. Here the recipe from a dear friend of mine from Lecce! Enjoy
Servings: 4 people
Calories: 425kcal
Cost: $2
Equipment
- a pot
- a pan
- a wooden spoon
Ingredients
- 500 gr fresh orecchiette pasta
- 500 gr broccoli rabe aka rapini
- 1 garlic clove
- 2-3 anchovies
- 1 small red hot chili pepper
- q.s. EVO oil
- q.s. salt
- q.s. black pepper (optional)
Instructions
- Wash the broccoli rabe and clean it, removing all the largest leaves and keeping the medium - small ones and the flowers.
- Put water in a pot, salt it and make it boil. When it's ready, drop the broccoli rabe and let it boil for 6-8 minutes. Drain it but don't waste the water.
- Use the same water to cook the orecchiette. Usually it will take about 10 minutes. Drain them "al dente"...
- ... while the orecchiette are boiling, prepare the sauce. In a pan, warm the EVO oil, add the garlic clove, the anchovies and the red hot chili pepper. Gently mix and after 3-4 minutes....
- ... drop the broccoli rabe, the orecchiette and some pasta water (half glass). At medium-high heat, mix the orecchiette until the pasta is ready, add some EVO oil and serve!
