Pasta / Italian regional main course

Orecchiette with Broccoli Rabe and Anchovies

Name: Orecchiette with Broccoli Rabe and Anchovies
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 360 g / 12.7 oz orecchiette; 700 g / 1 lb 9 oz cleaned broccoli rabe / cime di rapa; about 35 g / 1.2 oz 8 anchovy fillets in oil; about 15 g / 0.5 oz, thinly sliced 3 garlic cloves thinly sliced; 60 ml / 1/4 cup extra-virgin olive oil; 40 g / 1.4 oz breadcrumbs; 2 g / 1/4–1/2 tsp chili flakes 1– chili flakes; 12 g / 2 tsp fine salt for pasta water, plus more to taste; 120 ml / 2–8 tbsp reserved pasta water, as needed 30– reserved pasta water, as needed

A bold Apulian-style pasta with tender broccoli rabe, savory anchovies, garlic, chili, and golden breadcrumbs. Rustic, fast, and deeply flavorful.

Prep15 minTotal15 min 4 servingsEasyAbout 560 kcal

Recipe video

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Method

1
Trim the broccoli rabe. Remove tough ends, peel any thick stems, and rinse well under cold running water to remove soil.
2
Toast the breadcrumbs in a dry pan over medium heat for 2–3 minutes until golden, then set aside.
3
Slice the garlic, roughly chop the anchovies, and keep the chili flakes nearby, using clean utensils for the oily fish and keeping any opened anchovies refrigerated if not used immediately.
4
Bring a large pot of water to a boil. Salt it well.
5
Add the broccoli rabe and blanch for 3–4 minutes, until bright green and just tender.
6
Lift out the broccoli rabe, keep the water boiling, and roughly chop the greens.
7
Add the orecchiette to the same water and cook until 1 minute before al dente.
8
Meanwhile, warm the olive oil in a wide pan over medium-low heat. Add garlic and chili; cook gently until fragrant.
9
Add the anchovies and stir until they melt into the oil.
10
Add the chopped broccoli rabe and sauté for 2–3 minutes, coating it in the anchovy-garlic oil.
11
Transfer the orecchiette into the pan with a splash of pasta water.
12
Toss over medium heat until glossy and well coated, adding more pasta water only as needed.
13
Taste and adjust salt, chili, or olive oil. The sauce should be savory, green, and silky.
14
Plate hot, finish with toasted breadcrumbs, and serve immediately.

Chef notes

Serve in warm shallow bowls with toasted breadcrumbs and a light drizzle of extra-virgin olive oil. No cheese is needed; the anchovies bring the savory depth.
Use the same water for broccoli rabe and pasta to build flavor. Keep the garlic pale, not browned. Anchovies are salty and contain fish, so adjust added salt carefully. Allergens and sensitive ingredients: fish, wheat/gluten in pasta and breadcrumbs. If the greens taste bitter, a little extra pasta water and olive oil will soften the edge. Refrigerate leftovers promptly in a shallow covered container and reheat until steaming hot throughout.