¼ cup extra virgin olive oil
2 cloves garlic, sliced
6 anchovy fillets, boned and coarsely chopped
1 small dried hot red chile pepper, coarsely chopped, or ½ teaspoon crushed red pepper flakes
1 pound (2 bunches) broccoli rabe
1 pound orecchiette (preferably whole grain)
Sea salt and freshly ground black pepper
Nancy Harmon Jenkins for “The Oldways Table”