Orecchiette with Broccoli Rabe, Garlic, and Anchovy

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This classic pasta from Puglia pairs ear-shaped orecchiette with bitter, peppery broccoli rabe, fragrant garlic, and salty anchovy. A generous shower of toasted breadcrumbs stands in for cheese, lending the dish its signature rustic, nutty crunch.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 72 gCarbs
• 6 gFiber
• 3 gSugar
• 18 gProtein
• 780 mgSodium
• 640 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 45 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the pasta and greens

• 1 lb (450 g) dried orecchiette
• 1.5 lbs (680 g) broccoli rabe, tough lower stems trimmed, cut into 3-inch pieces
• 2 tbsp kosher salt for the pasta water

For the sauce and finishing

• 1/3 cup (80 ml) extra-virgin olive oil, plus more for drizzling
• 5–6 garlic cloves, thinly sliced
• 5–6 oil-packed anchovy fillets, drained and chopped
• 1/2 tsp red pepper flakes
• 1/2 cup panko or coarse dried breadcrumbs, toasted in olive oil
• Finely grated Pecorino Romano, for serving
• Zest of 1/2 lemon, optional

Directions

1. Bring a large pot of water to a rolling boil, salt it generously, and blanch the broccoli rabe for 2 minutes until just wilted but still bright green. Lift out with tongs, reserving the water in the pot, and set the greens aside.
2. Add the orecchiette to the same boiling water and cook until al dente, about 11 minutes, stirring occasionally so the pasta does not stick together.
3. Meanwhile, warm the 1/3 cup olive oil in a wide skillet over medium-low heat. Add the sliced garlic and cook gently for 2–3 minutes until pale gold and fragrant, taking care not to brown it.
4. Stir in the chopped anchovies and red pepper flakes and cook for 1 minute, mashing the anchovies with a wooden spoon until they dissolve into the oil.
5. Add the blanched broccoli rabe to the skillet along with 1/3 cup of starchy pasta water. Increase the heat to medium and simmer for 2 minutes so the greens absorb the flavors.
6. Drain the orecchiette, reserving about 1 cup of pasta water, and tip the pasta into the skillet. Toss vigorously for 30 seconds, adding splashes of pasta water as needed until a light, glossy sauce coats every ear.
7. Divide among warm bowls and top generously with toasted breadcrumbs, a snowfall of Pecorino Romano, and a whisper of lemon zest if using. Drizzle with olive oil and serve immediately.

Cook’s Notes

• Choose bunches of broccoli rabe with tight, small florets and thin stems; oversized, woody stems will be unpleasantly fibrous.
• If anchovies are not your style, swap them for 3 tablespoons of chopped pitted Gaeta olives for a similar briny punch.
• To toast breadcrumbs properly, cook them in 2 tablespoons of olive oil with a smashed garlic clove over medium heat, stirring until deep golden, then discard the garlic.
• Reserve more pasta water than you think you will need — the starch is what binds the silky sauce to the orecchiette's little cups.
• Eat this pasta the moment it is ready; broccoli rabe cools quickly and the sauce loosens as it sits.

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