Orecchiette with Broccoli Rabe, Garlic and Olive Oil

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Trim and rinse the broccoli rabe, cutting it into small florets.
   ▶ ≈0:55
2. 2
   Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for about 6 minutes until tender-crisp.
   ▶ ≈1:23
3. 3
   Remove the broccoli with a slotted spoon and immediately plunge it into ice water to halt cooking and preserve the bright green color.
   ▶ ≈1:46
4. 4
   Peel the garlic cloves, remove the germ from the center, and slice thinly.
   ▶ ≈1:31
5. 5
   Add the orecchiette to the same pot of broccoli cooking water and cook according to package directions (about 14 minutes).
   ▶ ≈2:09
6. 6
   Heat olive oil in a large skillet over medium heat. Add the garlic slices and anchovy fillets, cooking gently until the garlic is lightly golden and the anchovies begin to break down and flavor the oil.
   ▶ ≈2:02
7. 7
   Add the drained broccoli rabe to the skillet and toss with the garlic and anchovy oil for a few seconds. Season generously with black pepper.
   ▶ ≈2:17
8. 8
   Drain the orecchiette, reserving about 1 cup of pasta cooking water.
   ▶ ≈2:41
9. 9
   Transfer the drained pasta to the skillet and toss with the broccoli and sauce. Add some of the reserved pasta water to coat the noodles and help them absorb all the flavors.
   ▶ ≈2:48
10. 10
    Sprinkle the grated cheese over the pasta and toss gently to combine, allowing it to melt and help season the dish. Finish with additional black pepper to taste and serve immediately.
    ▶ ≈3:05