Orechiette with Broccoli Rabe

Name: Orechiette with Broccoli Rabe
Ingredients: 1 pound broccoli rabe, washed and stemmed; 2 tablespoons Extra Virgin Olive Oil; 2 large cloves garlic, minced; 10 anchovies, diced; 1/2 cup Gaeta olives, coarsely chopped; Fine sea salt to taste; Coarsely ground black pepper to taste; INGREDIENTS

MAKES ENOUGH TO SERVE WITH 1 1/2 TO 2 POUNDS PASTA

This sauce is excellent served with orecchiette.

Ingredients

1 pound broccoli rabe, washed and stemmed
2 tablespoons Extra Virgin Olive Oil
2 large cloves garlic, minced
10 anchovies, diced
1/2 cup Gaeta olives, coarsely chopped
Fine sea salt to taste
Coarsely ground black pepper to taste
INGREDIENTS

Directions

Cook the broccoli rabe uncovered in 4 cups of salted, boiling, water for 5 minutes. Drain well in a colander. Coarsely chop the broccoli and set aside.
In a skillet, heat the olive oil. Sauté the garlic, anchovies. Add the gaeta olives, simmer five minutes. Add broccoli rape, hot red pepper flakes, and salt and pepper to taste. Cook the mixture, stirring occasionally for about 5 minutes. Set aside and keep warm while the pasta cooks.
Combine with cooked, drained orecchiette or other chunky pasta.
Recipe featured in program 2521

This recipe was featured on Season 25 - Episode 2521.

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Comments

Rita Swanson

June 23, 2018 at 8:21 pm

lLoved the gnocchi lesson today so I went to check out this and other recipes. As long time US expat during euro transition I saw many places having currency changes. FYI lire was actually dropped iby Italy in 2002 . At that time 2000 lire was equal to Approx 1 euro. You got a good bargain.