Orecchiette With Broccoli Raab and Crispy Bread Crumbs

1. 1

   Generously salt a large pot of water and set it over high heat.

2. 2

   Trim tough ends from broccoli raab and discard.

3. 3

   Cut the leafy tops and florets off the stems and reserve.

4. 4

   Cut stems into 1-inch lengths.

5. 5

   When water comes to a boil, drop in stems, return to the boil and cook 2 to 3 minutes.

6. 6

   Remove stems with a strainer, drain and reserve.

7. 7

   Bring cooking water back to a boil and add orecchiette.

8. 8

   Meanwhile, in a large skillet, heat 1/4 cup of the olive oil over medium-high heat.

9. 9

   Add bread crumbs and cook, stirring and tossing constantly, until golden-brown and crisped, 5 to 7 minutes; pour crumbs into a bowl or plate and wipe out pan.

10. 10

    Return pan to burner over medium heat and add remaining 1/4 cup olive oil.

11. 11

    Add garlic and red-pepper flakes; saute briefly.

12. 12

    Add broccoli raab stems and tops and saute, stirring occasionally, about 7 minutes, until greens are tender.

13. 13

    When orecchiette is done, drain, reserving 1/4 cup of the cooking liquid.

14. 14

    Reduce heat under skillet to medium-low and add drained orecchiette and cooking liquid to skillet; stir well.

15. 15

    Add reserved bread crumbs and salt and pepper to taste; stir and toss until bread crumbs are thoroughly distributed and serve immediately.

* Per serving · 4 servings · Values may vary.