Orecchiette With Broccoli Rabe
By: Helen Pitlick
Published: Saturday, December 19, 2009 - 12:37am

Ingredients




Salt
1 bunch Broccoli rabe or broccoli
1/4 cup Olive oil
1 tablespoon Garlic, minced
3 Anchovy fillets, chopped
1/2 teaspoon Red pepper flakes
Freshly ground pepper
1 pound Orecchiette or medium shells

Preparation

1 Bring large pot of water and 1 tablespoon salt to boil over high heat. 2 Add broccoli; cook 3 minutes. Remove with slotted spoon and coarsely chop. 3 Add pasta to pot and cook according to package directions. 4 Meanwhile, heat oil in large skillet over high heat. Add garlic and anchovies; cook 30 seconds. Add broccoli, pepper flakes, 3/4 teaspoon salt and 1/8 teaspoon pepper. Cook until broccoli is tender, 3 minutes more. 5 Drain pasta, reserving 1/4 cup cooking liquid. Toss pasta and liquid with broccoli.

About


Broccoli rabe, an assertive, leafy green, is also called rapini, rape, broccoletta. In Apulia, in southern Italy, it's typically combined with orecchiette ("little ears") in a simple oil-based sauce.
If using broccoli, quarter broccoli spears lengthwise and chop.
Prep time: 10 minutes; Cooking Time: 12 to 15 minutes; Degree of difficulty: Easy. Low-fat