📝 About This Recipe
Transport yourself to the sun-drenched hills of Puglia with this quintessential Italian classic. This dish marries the 'little ear' shape of orecchiette pasta with the sophisticated bitterness of sautéed broccoli rabe, all brought together by a silky emulsion of extra virgin olive oil, spicy chili flakes, and savory Pecorino Romano. It is a masterclass in balancing bold flavors and contrasting textures, offering a soul-warming meal that is both humble and deeply satisfying.
🥗 Ingredients
The Pasta and Greens
- 1 pound Orecchiette pasta (preferably high-quality bronze-die cut)
- 2 bunches Broccoli rabe (Rapini) (tough ends trimmed, roughly chopped into 2-inch pieces)
- 3 tablespoons Kosher salt (for the pasta water)
The Flavor Base
- 1/2 cup Extra virgin olive oil (high quality, divided)
- 6 pieces Garlic cloves (thinly sliced)
- 4-5 pieces Anchovy fillets in oil (finely chopped; these will melt into the sauce)
- 1/2 teaspoon Red pepper flakes (adjust to your heat preference)
- 1 tablespoon Lemon juice (freshly squeezed)
Toppings and Finish
- 1/2 cup Panko breadcrumbs (for a crispy texture)
- 1/2 cup Pecorino Romano cheese (freshly grated)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Bring a large pot containing at least 6 quarts of water to a rolling boil. Once boiling, add the kosher salt; the water should taste like the sea.
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2
While the water heats, prepare the pangrattato (breadcrumbs). In a medium skillet over medium heat, add 2 tablespoons of olive oil and the breadcrumbs. Toast, stirring constantly, for 3-5 minutes until golden brown and fragrant. Remove from heat and set aside in a small bowl.
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3
In a large, deep skillet or Dutch oven, heat the remaining olive oil over medium-low heat. Add the sliced garlic and cook gently for 2 minutes until it begins to soften and turn a pale golden color—do not let it burn.
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4
Add the chopped anchovies and red pepper flakes to the garlic oil. Use a wooden spoon to mash the anchovies into the oil until they completely dissolve into a savory paste.
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5
Carefully add the chopped broccoli rabe to the boiling water. Blanch the greens for 2-3 minutes until they are bright green and the stems are just tender.
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6
Using a slotted spoon or spider strainer, transfer the broccoli rabe directly from the boiling water into the skillet with the garlic and oil. Don't worry about the excess water; it helps create the sauce.
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7
Add the orecchiette to the same boiling water you used for the greens. Cook according to package instructions until 'al dente'—usually about 1-2 minutes less than the box suggests.
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8
While the pasta cooks, sauté the broccoli rabe in the skillet over medium heat for 5-7 minutes, allowing it to soak up the garlic and anchovy flavors.
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9
Before draining the pasta, reserve at least 1 cup of the starchy pasta cooking water. This is liquid gold for your sauce.
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10
Transfer the cooked orecchiette directly to the skillet with the broccoli rabe. Increase the heat to medium-high.
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11
Add 1/2 cup of the reserved pasta water and the lemon juice. Toss vigorously for 2 minutes, allowing the starch in the water to emulsify with the oil, coating every 'ear' of pasta.
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12
Turn off the heat. Sprinkle in half of the Pecorino Romano and toss once more to combine.
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13
Divide the pasta into warmed bowls. Top each serving with the toasted breadcrumbs, the remaining Pecorino Romano, and a final drizzle of olive oil.
💡 Chef's Tips
If you find broccoli rabe too bitter, you can soak the raw chopped greens in ice water for 15 minutes before blanching. Always use a bronze-die pasta if possible; the rough surface helps the oil and cheese cling to the orecchiette. Don't skip the anchovies! They melt away and provide a deep 'umami' backbone without tasting fishy at all. Ensure your garlic is sliced thin rather than minced to prevent it from burning during the long infusion process. If the pasta looks dry at the end, add more pasta water a tablespoon at a time until a glossy sauce forms.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like a Greco di Tufo or a Vermentino. Serve alongside a simple salad of shaved fennel, orange segments, and arugula. A side of warm, crusty ciabatta bread is perfect for mopping up the leftover garlic oil. For an added protein boost, stir in some crumbled, browned Italian sausage during step 4. Finish with a glass of chilled sparkling water with a twist of lemon to cleanse the palate.