Sunday Pasta ™: Orecchiette con Rapini e Alice (Broccoli Rabe and Anchovies)

Hey, you got anchovies in my broccoli rabe. No, you got broccoli rabe in my anchovies. Want two great tastes that taste great together? Forget peanut butter and chocolate, and sweet and creamy for that matter, and go for bitter and salty. Not to get all grouchy on you, but sometimes bitter is better. Combine some broccoli rabe and anchovies, add some garlic and olive oil, and a sprinkle of grated pecorino and toss with pasta. And voila. Bitter and delicious! We live in a bitter world, so embrace it; you’ll make better company. And as long as the wine flows, you’re friends will come back. I promise.

Check out our wine pairings to compliment this recipe and our About post that gives a brief history of this dish.

Buon Appetito!

Ed Garrubbo, Editor

Total Time: 4 hours, 30 minutes

Yield: 4-6

Ingredients
 
1 lb orecchiette (or shells)
1-2 bunches of broccoli rabe
1/2 cup olive oil
10 anchovy filets
3 cloves garlic
1 teaspoon salt
1 teaspoon pepper
Pecorino Romano, grated
 

Instructions

Chop the bottom few inches off the broccoli rabe stems and rinse well. Steam for a few minutes until wilted, but not cooked thoroughly. In a large skillet, add the garlic to the olive oil and cook until translucent. Add the anchovies.

Add the broccoli rabe and saute together over a medium heat for a few minutes. Add some salt and pepper.

When the pasta is almost al dente, drain it, but reserve one cup of the cooking liquid. Add the pasta to the broccoli rabe and cook together for a minute. Add the cooking liquid and mix thoroughly. Serve immediately with a generous sprinkle of Pecorino Romano cheese.

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