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orecchiette with broccoli rabe recipe

Course pasta recipes
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project


  • 10.5 oz fresh orecchiette 300 gr - you can also use dry orecchiette
  • 18 oz cime di rapa (broccoli rabe) 500 gr
  • 1 garlic clove
  • 1 dried hot chili (small)
  • 4 tablespoons of olive oil
  • 2 anchovies filets
  • 2 tablespoons of breadcrumbs
  • parmesan cheese


  1. Bring a pot of salted water to a boil (10 gr/1 teaspoon of salt each liter/4 cups of water).

  2. Trim broccoli rabes (keep leaves and florets and discard stems).

  3. Heat olive oil in a large skillet, crush and add the garlic clove, sauté, medium heat, until golden brown.
  4. Remove the garlic and add the chili (carved to release aroma and deseeded if you don’t like it too spicy).
  5. Add anchovies and press them with a wooden spatula to dissolve them.
  6. Add breadcrumbs, mix and cook a couple of minutes.
  7. Remove chili.
  8. When water starts to boil pour in the broccoli rabe and cook 5 minutes. Add orecchiette and cook 3-5 more minutes (until pasta is cooked al dente).

  9. Drain both pasta and rabes and pour them into the skillet. Mix and sauté a couple of minutes.
  10. Serve hot sprinkled with freshly grated parmesan cheese.