-
1
Boil large pot of water, generously salted
-
2
Rinse rabe, removing any stems that might be too tough to eat
-
3
Dice garlic and anchovies. Some people like to rinse the oil off the anchovies. I like them all salty and oily.
-
4
Pour three tablespoons of olive oil into a small saucepan over medium heat.
-
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
Saute for a few minutes, until the anchovies are dissolved. Turn off heat.
-
7
Add rabe to boiling water. Cook for about five minutes.
-
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
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
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
Check for salt and add a bit of black pepper if desired.
-
12
Serve in bowls with a little splash of olive oil and parmegiano.
