Orecchiette with Broccoli Rabe

Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call "turnip greens"--known in the US as broccoli rabe.

  • Total Time:
  • Servings: 6

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  • 2 pounds broccoli rabe, trimmed
  • 1 pound orecchiette
  • 6 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons crushed red pepper
  • 6 anchovies in oil, drained and finely chopped
  • Kosher salt
  • Pepper

How to make this recipe

  1. In a large pot of salted boiling water, cook the broccoli rabe until just tender, about 6 minutes. Using tongs, transfer the broccoli rabe to a work surface and let cool slightly, then coarsely chop.

  2. Add the pasta to the boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.

  3. In the same pot, heat the olive oil. Add the garlic, crushed red pepper and anchovies and cook until fragrant, about 2 minutes. Add the chopped broccoli rabe, pasta and reserved cooking water, season with salt and black pepper and cook, stirring, until hot, about 2 minutes. Serve right away.

Photo © Andrea Wyner Published September 2014

497098 recipes/orecchiette-with-broccoli-rabe 2014-08-08T20:25:57+00:00 italian|pasta-and-noodles|6|8|basic-easy|fast|healthy|staff-favorite|vegetarian|weeknight-dinner|lunch september-2014 recipes,orecchiette-with-broccoli-rabe 497098