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Breadcrumbs bring richness and texture to a simple pasta from Puglia, Italy

Orecchiette with Broccolini

40 minutes

Orecchiette with Broccolini

Orecchiette with broccoli rabe (orecchiette con cime di rapa) is a signature pasta dish from the Puglia region of southern Italy. The bitterness of rabe is challenging for some palates, so we use sweeter, milder broccolini. However, if you like the assertiveness of rabe, it can easily be used in place of the broccolini, though rabe will cook a little more quickly. We boil the pasta in a minimal amount of water, then the starchy liquid that remains becomes the base for the sauce that marries the orecchiette and broccolini. A finishing sprinkle of toasted seasoned breadcrumbs adds a crisp texture.

Ingredients
Directions
  1. 01
    In a large Dutch oven over medium-high, heat 2 tablespoons of oil until shimmering. Add the minced garlic and half the anchovies, then cook, stirring, until fragrant, about 45 seconds. Add the panko and cook, stirring, until golden brown, about 3 minutes. Transfer to a bowl and set aside; wipe out the pot.
orecchiette-broccolini

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