Orecchiette Pasta with anchovy and red chilli
Ingredients
2 bunches of broccoli rabe or broccolini
2 garlic cloves, minced
3Tbsp extra-virgin olive oil
6 anchovy fillets or to taste (preferably those conserved in olive oil)
1tsp hot red chilli flakes or 1 small dried red chilli, chopped, seeds and all
500g orecchiette, cavatelli or olive leaves pasta
freshly ground black pepper to taste
salt to taste
good quality grated Parmesan or pecorino cheese
Method
Clean and coarsely chop the broccoli rabe or broccolini
Bring about 1.5 cm of lightly salted water to a boil in a heavy saucepan. Add the broccoli rabe or broccolini and cook until it is tender and only a few tablespoons of liquid are left in the bottom of the pan-about 5 to 10 minutes, depending on how finely the vegetable is chopped.
Set the pan of broccoli rabe or broccolini aside, but keep it warm.
In a separate skillet or sauté pan, gently sauté the garlic in the olive oil until it is soft, then melt in the anchovy fillets by crushing them in the garlicky oil with a fork.*
Add the red chilli and stir to mix well.
Turn the garlic-chilli oil into the broccoli rabe or broccolini and mix.
Cook the pasta in lightly salted boiling water until done. Drain the pasta and immediately combine with the seasoned broccoli rabe. Turn it into a warm serving bowl, add black pepper, and serve immediately.
Grated cheese can be used to season to taste at the table.
*As a delicious ready made alternative Gaea extra virgin olive oil with chilli and garlic can be used to replace the garlic, olive oil and red chilli.
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Gaea Extra Virgin Olive Oil with Garlic and Chilli 250ml
Orecchiette Pasta 500g
Cavatelli Pasta 500g
Olive Leaf Pasta 500g
