6-Ingredient Orecchiette
Recipe from Food Network
Ingredients
- 1 bunch (12 ounces) broccoli rabe
- Kosher salt
- 1 pound orecchiette pasta
- ½ cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- ½ teaspoon red pepper flakes
- 3 anchovy fillets
- Grated Parmesan (optional, for serving)
Method
- Bring a large pot of water to a boil. Trim about an inch off the woody stems of the broccoli rabe, then slice across the stems into 1- to 1½-inch pieces.
- Season water generously with salt. Add pasta and broccoli rabe, cooking to package directions for al dente.
- In a large skillet, combine olive oil, garlic, red pepper flakes, anchovies, and 1½ teaspoons salt.
- Heat over low, stirring occasionally, until garlic turns golden and anchovies break down completely, approximately 5–6 minutes. Set aside until pasta finishes cooking.
- Reserve ¼ cup cooking water before draining pasta and broccoli rabe. Transfer both to the skillet with the oil mixture and reserved water.
- Cook over medium-low heat, stirring, until pasta is coated and broccoli rabe softens and integrates, about 2 minutes.
- Taste and adjust salt as needed. Serve with Parmesan if desired.