질문하기
Little ear-shaped pasta with broccoli rabe, garlic, and anchovies captures the soul of Puglia. This mediterranean dish is packed with fresh vegetables and fits a healthy family dinner rotation.
Trim and rinse the broccoli rabe, then cut into bite-size pieces. Bring a large pot of salted water to a boil over high heat.
Add the orecchiette pasta to the boiling water. After 5 minutes, add the broccoli rabe and cook together until the pasta is al dente and the greens tender, about 5 more minutes.
Meanwhile, heat 3 tbsp olive oil in a large skillet over medium heat. Add the sliced garlic cloves and anchovy fillets, stirring gently until the anchovies dissolve and the garlic is golden but not browned.
Add the crushed red pepper flakes to the skillet and stir for 30 seconds to release their aroma, then set the heat to low.
Drain the pasta and broccoli rabe, reserving 1/2 cup of pasta water. Toss them into the skillet with the garlic and anchovy oil. Add salt, black pepper, and the reserved pasta water as needed. Stir and cook for 1-2 minutes over medium heat to combine flavors and reach the desired texture.
