Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies Recipe
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Broccoli rabe is the more subtly flavored and elegant relative of broccoli, and since it is available almost year-round, this is a recipe to keep on hand at all times. The anchovies and red pepper flakes give the dish complexity, but we understand if you shy away from using them.
INGREDIENTS
- 1 pound broccoli rabe
- 1 pound pasta, such as orecchiette, cavatelli, gemelli, or malloreddus
- 3 tablespoons olive oil
- 3 medium garlic cloves, thinly sliced (about 4 teaspoons)
- 7 oil-packed anchovy fillets, rinsed and thinly sliced (about 4 teaspoons)
- 1/4 teaspoon red pepper flakes
INSTRUCTIONS
- Bring a medium saucepan filled with salted water to a boil over high heat. Blanch broccoli rabe by placing it in the boiling salted water for 2 minutes.
- Drain broccoli rabe and cool it in an ice water bath. Once cool, drain broccoli rabe and shake to remove excess water. Chop on the bias into 1-inch pieces and set aside.
- Cook pasta according to the package directions.
- While the pasta cooks, heat a large frying pan over medium heat. Add olive oil, garlic, 3 teaspoons of the anchovies, and red pepper flakes. Cook until garlic begins to color and anchovies dissolve into the sauce.
- Add drained and chopped broccoli rabe and sauté until thoroughly heated and slightly wilted. Season well with salt and freshly ground black pepper.
- Add drained pasta and remaining 1 teaspoon anchovies and toss until pasta is coated with sauce and dish is heated through, about 2 minutes. Adjust seasoning as necessary and serve.
Beverage pairing: Fâmega Vinho Verde, Portugal. This light, bright dish with a green, pleasantly bitter streak seeks the same characteristics in a wine—and will find them in a Vinho Verde, the delightful wine from northern Portugal. Serve well chilled.
Add some sweet fermented black garlic, It's so sweet and chewy and will counteract the bitterness of the rabe. I go with the toasted breadcrumbs and truffle oil to finish
If it's Broccoli Rabe, it's got to be good. A couple of links of cooked good Italian sausage cut into 1" pieces added make this the perfect dish. Don't forget crusty Italian bread. Notice I did not say French bread.
Chefartist, I threw the spinach right towards the end so it didn't get too soft, but I did still think it needed more texture, so I tried it with escarole. That wasn't quite "right" either, so next time, I think I'll try the kale. I have several other pasta and brocolli recipes, so I didn't want to use that veggie...
MERCY I DONT THINK SPINACH WOULD WORK AS WELL..MIGHT GET TOO SOGGY...MAYBE KALE,BUT I WOULDNT USE SPINACH. OF COURSE U CAN JUST USE REGULAR BROCCOLI...
THIS DISH CAN ALSO BE PREPARED USING 'FARFALLE' /BOW TIE PASTA...JUST AS DELICIOUS..A LITTLE WHITE TRUFFLE OIL AT THE END NEVER HURTS....
I made this dish but substituted spinach for the broccoli rabe. I, too, find broccoli rabe too bitter for my tastes. Dh won't tolerate the texture of anchovies, so I used anchovy paste instead.
This is a fabulous recipe that I understand is from Puglia? We served with the traditional toasted breadcrumbs (not cheese) and it was a great hit!
I make this version and the one with the sausage. I like add a splash of white balsamic at the end to counter the b rabe's bitterness with a little sweet.
Given the price of broccoli rabe, I use spinach instead. I use a bag of frozen spinach, thaw it in the microwave and squeeze out the excess water. Raw spinach would be even better.
My Mom cooks a very similar dish using spaghetti instead. She cooks the pasta and vegetable together in the same pot, at the same time. She throws in the anchovy and oil, minus the red pepper flakes, after she drains the pot. I never knew broccoli rabe had a bitter taste until I started cooking on my own. Veggie overcooked?...maybe. But, this is the way she's done it all her life, and my grandmother before her. Even though this might seem like a new vegetable to most Americans, it's been a staple in Italy "forever".
By the way, if the bitterness is too much for anyone, you could try using broccolini instead, if you can find it.
I love this dish, but do you really think broccoli rabe is more subtle in flavor than regular broccoli? Lots of people are turned off by the bitterness, even after blanching.
We make the same, but use spicy sausage instead of anchovies
I've just made this dish for an easy, but healthy and delicious sunday night dinner. I'm in South Africa and have never seen broccoli rabe for sale, so I used tenderstem broccoli, which seems fairly similar to the rabe. I served it with a little grated, fresh Parmesan. The recipe was a great success! I'll definitely make it again.
Sorry, allstonian. I have corrected the recipe to indicate when the last teaspoon of anchovies gets added; enjoy!
What do you do with the fourth teaspoon of anchovies?
This dish is so simple to make and the results are amazing! This is a go to dish whenever you need deliciousness and are short on time.