Orecchiette with Broccoli Rabe - Orecchiette con le Cime di Rapa

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The traditional Italian pasta, orecchiette, meaning "little ears" in Italian, partners well with pleasantly bitter greens, spicy red pepper flakes and fragrant garlic in a light olive oil sauce. For a little more spice, try a variation using fresh red chilies and whole wheat pasta.

Ingredients:

• 1 (1-pound) package DeLallo Orecchiette
• 2 pounds broccoli raab (you may substitute turnip, chicory or radicchio leaves)
• 4 tablespoons DeLallo Extra Virgin Olive Oil
• 4 cloves garlic, crushed
• 1 DeLallo Flat Fillet Anchovies
• 1 teaspoon crushed red pepper flakes
• DeLallo Natural Sea Salt
• Freshly ground black pepper
• 1/4 cup freshly grated DeLallo Pecorino Romano

Directions:

Bring two large pots of lightly salted water to a boil. Stir the pasta into one pot, and briefly blanch the greens in the other pot until just tender, about 3 minutes. Transfer the greens to a bowl of ice water to stop the cooking process and to preserve their bright color.

Heat the olive oil in a large skillet over low heat. Add the garlic, anchovies, crushed red pepper, salt, and black pepper. Cover the skillet as you check for doneness of the pasta. It should be al dente before you strain it, about 11 minutes. 

Add the broccoli rabe and cook through until well coated and hot, about 2 minutes. Add pasta and turn the heat up to medium-high, tossing until evenly coated. Add a touch more olive oil if it looks too dry. Cover and allow it to cook for another 2 minutes. Taste and add more salt, pepper and/or red pepper flakes to suit your taste.

Dish the pasta into the serving bowls and top with plenty of freshly grated Pecorino Romano cheese. Serve with rustic bread and a dry white wine of your choice.

Serves 4 Send to friend Printer-friendly version