A classic recipe from Puglia, but with broccoli rabe in season it tastes just as good in Rome.
500 g orecchiette
1 kg broccoli rabe
2 cloves of garlic
2-4 full chili peppers
3 small anchovies
Olive oil
Preparation
Pick through the rabe, getting rid of all the big leaves and stems, keeping only the tender leaves and stems, you should end up with about a quarter of what you started with
Cook rabe in boiling salted water for 3 minutes. Spoon out, saving water.
Bring water back to boil and cook pasta in it. Smash garlic and soften in large pan with olive oil and chili-peppers. Once the garlic begins to soften add the anchovies. Once they fall apart add rabe and cook another 2-3 minutes.
Add pasta to pan without draining pasta water, mix well and serve immediately with grated parmesan.
