Ingredients:
- 1 kg Cime di Rapa (Broccoli Rabe) or one jar (approximately 600-700g) of stewed Cime di Rapa
- 400g Orecchiette Pasta
- 4 Anchovy Fillets in Oil, drained
- 1 clove Garlic
- Fresh Chili Pepper, to taste
- Coarse Salt, to taste
- Extra Virgin Olive Oil, to taste
Preparation (Skip this step if using jarred Cime di Rapa):
- Prepare the Cime di Rapa (Fresh): Remove the tough ends of the stems and any damaged outer leaves from the cime di rapa. Keep the florets whole but make a cross-shaped incision at the base of each stem to help them cook faster. Cut the outer leaves into smaller pieces, removing any tough or woody parts.
- Wash: Thoroughly wash the leaves and florets under cold running water several times, then drain them in a colander.
Instructions:
- Boil Water (Skip if using jarred Cime di Rapa): Bring a large pot of water to a rolling boil. Once boiling, add a generous pinch of coarse salt and a pinch of baking soda (this helps keep the cime di rapa a vibrant green). Add the prepared cime di rapa and cook for a few minutes.
- Sauté Aromatics: Heat some olive oil in a large, non-stick skillet over medium heat. Add the crushed garlic clove and chopped fresh chili pepper. Sauté until fragrant, being careful not to burn the garlic. Add the chopped anchovy fillets and cook until they dissolve into the oil (reduce heat to low or remove from heat to prevent splattering and burning).
- Cook Pasta: Add the orecchiette to the boiling water and cook according to package directions (or until al dente).
- Combine and Finish (If using jarred Cime di Rapa, add them now to the skillet with the aromatics and warm through): Just before the orecchiette are done cooking (about 2 minutes before the recommended time), drain the orecchiette directly into the skillet with the cime di rapa and sauce. Sauté the pasta over medium-high heat, tossing and stirring constantly until the pasta is coated and the water has evaporated, creating a light sauce.
- Serve: Serve immediately. Drizzle with extra virgin olive oil just before serving.
Tips:
- Adding a pinch of baking soda to the cooking water helps maintain the bright green color of the cime di rapa.
- Add the anchovies when the heat is low to prevent splattering and burning. The anchovies should melt slowly in the warm oil.
- Add a drizzle of fresh olive oil to each plate just before serving for added flavor.
- Using jarred cime di rapa makes this a super quick and easy meal! Just be sure to drain them well before adding them to the pan. The flavor might be slightly different than fresh, but it's a great time-saver.
