Orecchiette with broccoli rabe (orecchiette con cime di rape

• Seafood

  • 4 Anchovy fillets in olive oil

• Produce

  • 1 Chilli, small red
  • 1 Garlic clove

• Pasta & Grains

  • 500 g Orecchiette

• Oils & Vinegars

  • 80 ml Olive oil
  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 100 g Breadcrumbs, toasted

• Other

  • 2 large bunches Cime di rape (broccoli rabe, washed

Found on nonnascooking.com

Description

Directions

• Discard the tough bottom part of the cime di rape and chop the rest roughly.
• Put the olive oil in a large frying pan over medium heat with the garlic, anchovies and chilli (if using). Cook, stirring, allowing the anchovies to soften, for about 5 minutes. Add the cime di rape and combine well. Season to taste and cook for a further 10 minutes, or until the cime di rape has wilted.
• Meanwhile, cook the orecchiette in boiling salted water until al dente.While the orecchiette is cooking, skim off about a ladleful of the white, starchy pasta water and add it to the cime di rape sauce, stirring to combine.
• Drain the pasta well and add it to the sauce in the pan and combine well. Transfer to a communal serving bowl, sprinkle with the toasted breadcrumbs and drizzle with some extra-virgin olive oil. Season to taste and serve.
• Note• You can make your own breadcrumbs using bread that is a few days old. Cut it into small cubes, drizzle with olive oil and toast it in the oven at 180ºC for 8 minutes.
• Recipe and images from Sharing Puglia by Luca Lorusso and Vivienne Polak (Hardie Grant Books, $49.95, hbk).