Orecchiette with Cime di Rapa, Garlic & Chilli Breadcrumbs

⏱ 30 min · Serves 4

The great Puglian classic: little ear-shaped pasta tangled with bitter broccoli rabe, melting anchovy, sweet garlic and a shower of crunchy chilli breadcrumbs. One pan for the greens and pasta, ten minutes of frying, and dinner tastes like a trattoria in Bari.

Per serving: 650 kcal · 21.0g protein · 83.0g carbs · 25.0g fat

Ingredients

• 400 g dried orecchiette
• 600 g cime di rapa (broccoli rabe), tough stalks trimmed, cut into 5 cm lengths
• 6 tbsp extra virgin olive oil
• 6 anchovy fillets in oil, drained
• 4 garlic cloves, thinly sliced
• 1/2 tsp dried chilli flakes
• 60 g coarse fresh breadcrumbs (from stale sourdough)
• Salt for the pasta water
• 40 g pecorino or Parmesan, finely grated (optional)
• 1/2 lemon, for zest

Method

1. Bring a large pot of well-salted water to the boil.
2. Heat 2 tbsp of the olive oil in a frying pan over medium heat. Add the breadcrumbs and half the chilli flakes and toast, stirring, for 4-5 minutes until deep golden and crisp. Tip onto a plate, season lightly with salt and set aside.
3. Drop the cime di rapa into the boiling water and cook for 3 minutes, then add the orecchiette to the same pot and cook until the pasta is al dente (check the packet, usually 10-12 minutes).
4. Meanwhile, wipe out the frying pan, add the remaining 4 tbsp olive oil and set over low-medium heat. Add the garlic and remaining chilli and cook gently for 2 minutes until just fragrant and pale gold, not browned.
5. Add the anchovies and stir with a wooden spoon until they dissolve into the oil, about 1 minute. Turn off the heat.
6. Scoop out a mugful of pasta water, then drain the pasta and greens. Add them to the frying pan with a good splash of the pasta water and toss vigorously over medium heat for a minute so the greens break down a little and the sauce clings and looks glossy.
7. Taste and season. Serve in warm bowls topped with the chilli breadcrumbs, a fine grating of lemon zest and pecorino if you like.
8. Eat immediately, while the breadcrumbs are still crunchy.