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1
In separate small bowls, cover the olives, anchovies and raisins with hot water and let soak for 10 minutes.
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2
Drain well.
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3
Coarsely chop the olives and finely chop the anchovies.
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4
In a small bowl, combine the olives, anchovies and raisins with the parsley, scallions, garlic and the 2 tablespoons of grated pecorino cheese.
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5
Coat a 10- or 12-inch cazuela or ovenproof skillet with 2 tablespoons of the olive oil.
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6
Spread half of the broccoli rabe in the cazuela in an even layer.
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7
Sprinkle with the olive mixture and cover with the remaining broccoli rabe.
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8
Press a piece of parchment paper on top of the broccoli rabe and cover the cazuela tightly.
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9
Cook over low heat until the broccoli rabe is tender, about 40 minutes.
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10
Add the wine, cover and cook for 10 minutes longer.
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11
Transfer the cazuela to a padded or wooden surface.
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12
(To avoid thermal shock, do not place it on a cold stone or metal surface.)
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13
Uncover, season with salt and pepper and let stand.
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14
Meanwhile, preheat the oven to 400.
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15
Bring a large saucepan of salted water to a boil.
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16
Add the pasta and cook until al dente.
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17
Drain the pasta and return it to the saucepan.
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18
Toss with the remaining 2 tablespoons of olive oil and season with salt and pepper.
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19
Gently fold the pasta into the broccoli rabe.
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20
Sprinkle with pecorino and bake until bubbling, about 10 minutes.
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21
Serve hot or warm.
