Orecchiette with Broccoli Rabe

🛒 Ingredients

• 320 g Durum wheat semolina orecchiette
• 800 g Spirito C Frozen Broccoli Rabe
• 2 spicchi grandi Garlic
• 1 intero (o 1/2 cucchiaino di fiocchi) Dried chili pepper
• 4 Anchovy fillets in oil
• 80 ml Apulian Extra Virgin Olive Oil
• 15 g (per l'acqua di cottura) Coarse salt
• 2 g (per aggiustare, o a gusto) Fine salt

👨‍🍳 Instructions

1. Passo 1: Bring a large pot of water to a rolling boil. Add the coarse salt (15g).
2. Passo 2: Quando l'acqua bolle vigorosamente, versare le Spirito C Frozen Broccoli Rabe direttamente nell'acqua. Lasciar riprendere il bollore per circa 5 minuti.
3. Passo 3: Add the orecchiette to the same pot with the broccoli rabe and cook for the time indicated on the package (usually 10-12 minutes for dry pasta), until al dente. Ensure both the broccoli rabe and pasta are cooked uniformly.
4. Passo 4: Meanwhile, in a large skillet (like a sauté pan), pour the extra virgin olive oil. Add the peeled and lightly crushed garlic cloves, chili pepper, and anchovy fillets.
5. Passo 5: Sauté over low heat until the anchovies have completely dissolved in the oil and the garlic is golden. Be careful not to burn the garlic; if too golden, remove it before adding the rest.
6. Passo 6: When the orecchiette and broccoli rabe are cooked, drain everything with a slotted spoon or spider, transferring directly to the pan with the sautéed ingredients. Reserve one ladle (about 50 ml) of the pasta cooking water.
7. Passo 7: Quickly sauté the pasta with the broccoli rabe in the pan for 2-3 minutes, stirring well to combine the flavors. If necessary, add a little pasta cooking water to create a creamy sauce that binds everything together.
8. Passo 8: Taste and, if necessary, adjust the salt (using fine salt). Remove the garlic if not desired. Serve immediately, garnishing as desired with a drizzle of raw extra virgin olive oil.

💡 Chef's Tips

• For a rounder flavor, choose an excellent quality Apulian EVO oil. The bitterness of the broccoli rabe pairs well with the fruity notes of the oil.
• Do not overcook the broccoli rabe; it should retain a slight bite and its vibrant color, not become mushy.
• The starchy pasta cooking water is essential for creating a velvety sauce that binds the condiment to the pasta. Don't hesitate to add a little if the dish seems too dry.