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
- Pour the oil into a saucepan over medium heat and add the garlic slices. When they begin to soften and turn color (don’t let them brown), add the anchovies. Cook over medium heat, crushing the anchovy ﬁllets into the oil with the back of a fork to make a coarse paste. When all the anchovy ﬁllets are mashed into the oil, add the hot pepper. Stir to mix well and set aside in a warm place until you are ready to use it.
- Clean the broccoli rabe, discarding any yellow, old, or tough outer leaves and the thick stems. Coarsely chop the leaves and thinner stems leaving the little ﬂower clusters intact.
- Bring a large pot of lightly salted water to a rolling boil, drop in the broccoli rabe pieces and pasta, and boil, uncovered, for about 15 minutes, or until the pasta is al dente. Drain in a colander, transfer to a heated bowl, and toss with the anchovy-garlic paste. Or, if the pan in which the sauce cooked is large enough turn the drained broccoli rabe and pasta into the sauce and cook brieﬂy, just long enough to impregnate the pasta with the ﬂavors of the sauce. Taste and add salt if necessary (the anchovies may give it suﬃcient salt) and a lot of black pepper. Serve immediately.
Nancy Harmon Jenkins for “The Oldways Table”
Fat: 16 g
Saturated Fat: 2 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 10 g