- 500g (approximately 17 oz) orecchiette, the traditional ear shaped pasta of Puglia
- 1 bunch broccoli rabe
- Garlic clove
- 1 Anchovy fillet (may be omitted for vegetarians)
- Chili Pepper
Gently boil the greens in salted water. When cooked, take out, keeping the water to cook the orecchiette in. In a large frying pan, very lightly brown the garlic in a little olive oil and then add the rabe and the anchovy fillet. Mix well and leave to cook for about 5 minutes. Meanwhile cook the orecchiette in the broccoli rabe water until al dente. Drain, add to the frying pan and mix well for a couple of minutes. Serve with a sprinkling of breadcrumbs and a little chili pepper.
(combine ingredients, refrigerate for at least 30 minutes)
*Note - always reserve a small amount of the pasta cooking water with which to moisten dish with as it finishes cooking.