The following recipe is from the June 20 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Preparing a pasta dish in the time it takes for the pasta itself to cook is a skill that everyone should possess. It's a path to quick and satisfying home cooked dinners even on the most hectic of evenings. The key to this knowledge come from a very Italian way of cooking, minimal in labor with a heavy reliance on the most thoughtfully sourced and paired ingredients.
This bowl of Orecchiette with Broccoli Rabe from Colman Andrews' The Country Cooking of Italy is a lovely example of that beautiful minimalism. The pasta and rabe cook in the same pot, coming together in a sizzling pan of anchovies and olive oil. The rest is merely a matter of tossing, plating, and choosing whether to serve with toasty breadcrumbs or salty-crumbly ricotta salata.
- 1/2 pound (250 grams) broccoli rabe, finely chopped
- 1 pound (500 grams) orecchiette
- 1/2 cup (120 milliliters) extra-virgin olive oil
- 6 anchovy fillets, minced
- Grated ricotta salata or toasted bread crumbs, homemade or commercial, for serving
Put the broccoli rabe into a large pot of salted cold water. Bring the water to a boil over medium-high heat. When it is boiling, raise the heat to high and add the orecchiette. Cook until the pasta is al dente, 8 to 12 minutes.
Meanwhile, heat together the oil and anchovy fillets in a small pan over medium heat.
When the pasta is ready, drain it and the greens and transfer them to a warmed serving bowl. Pour the anchovy oil over the top and season generously with pepper; if necessary, add a little salt. Pass the cheese at the table.