Orecchiette With Broccoli Rabe

Ingredients

Salt

1 bunch Broccoli rabe or broccoli

1/4 cup Olive oil

1 tablespoon Garlic, minced

3 Anchovy fillets, chopped

1/2 teaspoon Red pepper flakes

Freshly ground pepper

1 pound Orecchiette or medium shells

Preparation

Bring large pot of water and 1 tablespoon salt to boil over high heat.

Add broccoli; cook 3 minutes. Remove with slotted spoon and coarsely chop.

Add pasta to pot and cook according to package directions.

Meanwhile, heat oil in large skillet over high heat. Add garlic and anchovies; cook 30 seconds. Add broccoli, pepper flakes, 3/4 teaspoon salt and 1/8 teaspoon pepper. Cook until broccoli is tender, 3 minutes more.

Drain pasta, reserving 1/4 cup cooking liquid. Toss pasta and liquid with broccoli.

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About

Broccoli rabe, an assertive, leafy green, is also called rapini, rape, broccoletta. In Apulia, in southern Italy, it's typically combined with orecchiette ("little ears") in a simple oil-based sauce.

If using broccoli, quarter broccoli spears lengthwise and chop.

Prep time: 10 minutes; Cooking Time: 12 to 15 minutes; Degree of difficulty: Easy. Low-fat