Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in the US as broccoli rabe.
Plus: F&W's Italian Recipe Guide
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
How to Make It
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.
Add the pasta to the boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.
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.
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