6-Ingredient Orecchiette

Name: 6-Ingredient Orecchiette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1 bunch (12 ounces) broccoli rabe; Kosher salt; 1 pound orecchiette pasta; 1/2 cup extra-virgin olive oil; 3 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes; 3 anchovy fillets; Grated Parmesan, for serving, optional

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

This super-flavorful pasta recipe gives you a satisfying meal in just 20 minutes and with just a handful of ingredients. Orecchiette and broccoli rabe is a popular combination from Italy’s Puglia region. Our version takes inspiration from the rustic approach there and concentrates on just a handful of ingredients like garlic, red pepper and anchovies so the broccoli rabe (rapini in Italian) takes the spotlight. Boiling it right in with the pasta makes this Italian favorite less bitter and particularly tender, plus it eliminates the step of cooking it separately. You can serve it topped with Parmesan if you like, but it’s plenty flavorful without.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

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1 bunch (12 ounces) broccoli rabe

Kosher salt

1 pound orecchiette pasta

1/2 cup extra-virgin olive oil

3 cloves garlic, thinly sliced

1/2 teaspoon red pepper flakes

3 anchovy fillets

Grated Parmesan, for serving, optional

Directions

Bring a large pot of water to a boil. Prepare the broccoli rabe by trimming off about an inch of the woody stems. Slice across the stems to make pieces 1 to 1 1/2 inches long. Season the water with a generous amount of salt. Add the pasta and broccoli rabe to the boiling water. Cook the broccoli rabe and pasta according to package directions for al dente pasta.
Meanwhile, combine the oil, garlic, red pepper, anchovies and 1 1/2 teaspoons of salt in a large, high-sided skillet. Heat over low heat, stirring occasionally with a wooden spoon, until the garlic is golden brown and the anchovies are fully broken down, 5 to 6 minutes. Set the skillet aside until the pasta is drained.
When the pasta is al dente, reserve 1/4 cup of the cooking water, then drain the pasta and broccoli rabe. Add the pasta and broccoli rabe to the skillet with the oil and garlic along with the reserved water. Place the skillet over medium-low heat and cook, stirring with a wooden spoon, until the pasta is fully coated with the oil and the broccoli rabe breaks down a bit and is thoroughly mixed in, about 2 minutes. Taste and add more salt if needed. Serve, topped with Parmesan if using.