Orecchiette pasta with rapini and anchovies recipe

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Blanch the cimi di rapa in the boiling water until just soft, 1 to 2 minutes.

3. 3

   Scoop out the cimi di rapa with a slotted spoon, leaving the water in the pot, and refresh it under cold running water to stop the cooking.

4. 4

   Once it has cooled a little, chop it into rough chunks and set aside.

5. 5

   Bring the pot of water back to a boil.

6. 6

   Add the orecchiette and cook according to the directions on the package until just al dente.

7. 7

   Meanwhile, in a saute pan heat the olive oil over medium heat.

8. 8

   Add the garlic cloves and cook to infuse the oil with their flavor.

9. 9

   Do not allow them to colour.

10. 10

    Remove the garlic from the pan and discard it.

11. 11

    Add the anchovies and peperoncini and cook gently until the anchovy has dissolved into the oil.

12. 12

    Then add the chopped cimi di rapa and cook everything together until heated through and well combined.

13. 13

    Drain the orecchiette, reserving a bit of the pasta cooking water.

14. 14

    Add the pasta to the pan with the sauce.

15. 15

    Add a little of the reserved pasta cooking water if it seems a little dry.

16. 16

    Season to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.