Orecchiette with Broccolini

4 Servings

40 minutes

Free

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Orecchiette with broccoli rabe (orecchiette con cime di rapa) is a signature pasta dish from the Puglia region of southern Italy. We were taught how to make it by Nunzia da Scalo, a cook in Bari, 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.

4

Servings

Tip

Don’t use fine dried breadcrumbs instead of panko breadcrumbs. Their sandy, powdery texture doesn’t offer the light, delicate crispness of panko.

40 minutes

6 tablespoons extra-virgin olive oil, divided

8 medium garlic cloves, 4 minced, 4 thinly sliced

8 oil-packed anchovy fillets, minced

¾ cup panko breadcrumbs

1½ pounds broccolini, trimmed and cut crosswise into ¼-inch pieces

½-1 teaspoon red pepper flakes

Kosher salt and ground black pepper

12 ounces orecchiette pasta

Ingredients

6

tablespoons extra-virgin olive oil, divided
8

medium garlic cloves, 4 minced, 4 thinly sliced
8

oil-packed anchovy fillets, minced
¾

cup panko breadcrumbs
1½

pounds broccolini, trimmed and cut crosswise into ¼-inch pieces
½-1

teaspoon red pepper flakes
Kosher salt and ground black pepper
12

ounces orecchiette pasta

Directions

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.
02

In the same pot over medium-high, heat 2 tablespoons of the remaining oil until shimmering. Add the broccolini, pepper flakes, sliced garlic, ¾ teaspoons salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the broccolini is crisp-tender and the garlic is golden brown, 6 to 7 minutes. Add ½ cup water and continue to cook, stirring, until most of the moisture has evaporated and the broccolini is fully tender, about 2 minutes. Transfer to a medium bowl and set aside.
03

In the same pot over medium-high, boil 5 cups water. Add 1 teaspoons salt and the pasta, then cook, stirring occasionally, until the pasta is al dente. Stir in the broccolini mixture, the remaining 2 tablespoons oil and the remaining anchovies. Continue to cook over medium-high, stirring constantly, until the liquid has thickened enough to cling lightly to the pasta and broccolini, about 1 minute. Remove from the heat, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the breadcrumbs.