Orecchiette with Broccoli Rabe

Ylenia Sambati contributed this recipe to Food and Wine and it's a winner. As I said to my wife, "This is real Italian food." From the Puglia region (south eastern Italy), the simplicity of the dish highlights the contrasting notes of bitter broccoli and salty anchovies. The dish is reminiscent of many other southern Italian dishes like Aglio e Olio and Linguine alle Vongole. 

While a short pasta like orecchiette (little ears) or conchiglie (shells) is better, long pastas like spaghetti or linguine can be used.

2 pounds broccoli rabe, trimmed
1 pound orecchiette
6 tablespoons extra-virgin olive oil
4 garlic cloves, minced
2 teaspoons crushed red pepper
6 anchovies in oil, drained and finely chopped
Kosher salt
Pepper

In a large pot of salted boiling water, cook the broccoli rabe until just tender, about 6 minutes. Using tongs, transfer the broccoli rabe to a work surface and let cool slightly, then coarsely chop.

Add the pasta to the boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.

In the same pot, heat the olive oil. Add the garlic, crushed red pepper and anchovies and cook until fragrant, about 2 minutes. Add the chopped broccoli rabe, pasta and reserved cooking water, season with salt and black pepper and cook, stirring, until hot, about 2 minutes. Serve right away.