| Orecchiette Pasta | 1 lb. | |
| Broccoli | 2 large heads | |
| Garlic | 3 cloves, minced | |
| Anchovies | 7, chopped | |
| Olive Oil | 1/4 cup | |
| Red Pepper Flakes | 1 1/2 teaspoons | |
| Butter | 2 tbsp. | |
| Parmesan | 1 tbsp. | |
| Salt & Pepper | To taste |
Trim florets from broccoli.
Peel stalks, trim off dry end, then mince the stalk of the broccoli.
In a large skillet, heat oil & butter over medium heat.
Cook garlic, broccoli stalk for about 10 mins, then add anchovies and pepper flakes and cook covered for 10 minutes on low heat.
In a large pot of boiling salted water, cook broccoli rabe for 4 minutes. Remove broccoli from water, set aside.
Return water to boil, add pasta, cook according to package directions.
Drain pasta, reserving some cooking water.
Toss orecchiette pasta in a large pan with garlic mixture.
Season with salt, pepper, parmesan. Mix well, adding some cooking water if too sticky.
No Comments