Orecchiette con Cime di Rapa

Ingredients

Instructions

1. 1

   Bring a large pot of water to the boil. Meanwhile, trim the broccoli rabe by removing any very tough stem ends, then roughly chop the stems, leaves, and florets into bite-size pieces so they cook evenly. Thinly slice the garlic and grate the pecorino.

2. 2

   Salt the boiling water well with the fine sea salt. Add the orecchiette and cook for 5 minutes, stirring once or twice so they do not stick.

3. 3

   Add the chopped broccoli rabe to the same pot and continue cooking for 4-5 minutes more, until the pasta is al dente and the greens are tender but still bright. Before draining, reserve about 200 ml of the pasta water.

4. 4

   While the pasta cooks, warm the extra-virgin olive oil in a large frying pan over low to medium-low heat. Add the sliced garlic, anchovy fillets, and dried chili flakes. Cook gently for 1-2 minutes, stirring, until the anchovies dissolve into the oil and the garlic turns lightly golden; do not let the garlic brown deeply or it will taste bitter.

5. 5

   Drain the orecchiette and broccoli rabe, then add them to the frying pan. Toss over medium heat for 1-2 minutes, adding a splash of the reserved pasta water as needed to create a glossy, lightly emulsified sauce that coats the pasta rather than pooling in the pan.

6. 6

   Turn off the heat and add most of the pecorino romano and the black pepper. Toss again until the cheese melts into the sauce. Taste before adding any extra salt, because the anchovies and pecorino are already salty.

7. 7

   Divide between 2 warm bowls, finish with the remaining pecorino, and serve immediately. The ideal texture is slightly saucy, with tender greens and pasta that still has a little bite.

Nutrition per serving

Notes

• •If broccoli rabe is very bitter, blanch it for 1 minute before adding it to the pasta water; this softens the bitterness while keeping its character.
• •Reserve more pasta water than you think you need; this dish depends on starchy water to bind the oil, anchovy, and cheese into a silky coating.
• •For a more traditional rustic finish, lightly mash some of the broccoli rabe into the pasta as you toss.
• •A few toasted breadcrumbs can be added on top if you want extra texture, though they are optional.

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