The Puglia Lady'S Orecchiette And Rabe

1. 1

   Boil large pot of water, generously salted

2. 2

   Rinse rabe, removing any stems that might be too tough to eat

3. 3

   Dice garlic and anchovies. Some people like to rinse the oil off the anchovies. I like them all salty and oily.

4. 4

   Pour three tablespoons of olive oil into a small saucepan over medium heat.

5. 5

   Add garlic, anchovies and red pepper to taste. Remember that this small sauce will season a whole package of pasta, so better to add more pepper if you like it spicy.

6. 6

   Saute for a few minutes, until the anchovies are dissolved. Turn off heat.

7. 7

   Add rabe to boiling water. Cook for about five minutes.

8. 8

   Add orrecchiette to boiling rabe and water. Cook the pasta to the underside of al dente because, again, this can turn to mush and the pasta gets a little more heat later.

9. 9

   When pasta is nearly done, reheat sauce if necessary. Drain pasta and rabe but not too much. A little water adds to the sauce.

10. 10

    Return pasta and rabe to the pot and, with a spatula, scoop all the garlic, oil, anchovy and spice on top. Mix it all well for a minute or two over medium heat.

11. 11

    Check for salt and add a bit of black pepper if desired.

12. 12

    Serve in bowls with a little splash of olive oil and parmegiano.

* Per serving · 4 servings · Values may vary.