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Milk Street Bowtie Orecchiette with Broccolini

Orecchiette with Broccolini

4 Servings

40 minutes

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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
  • ¾

    cup panko breadcrumbs

  • 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

Orecchiette with Broccolini

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Reviews
Jennifer B.

Delicious! Didn't miss the dairy at all. I skipped the anchovies, sorry.