Orecchiette with Broccoli Rabe, Anchovies, and Sun-Dried Tomatoes

Orecchiette with broccoli rabe, anchovies, and sun-dried tomatoes is a dish with a rich and intense flavor, characteristic of Southern Italy, where these ingredients are widely used. Here’s how to prepare this tasty dish:

Ingredients

• 320 g of orecchiette (typical pasta from Puglia)
• 300 g of broccoli rabe (or turnip tops)
• 6 anchovy fillets in oil
• 80 g of sun-dried tomatoes in oil
• 2 cloves of garlic
• Spicy red chili pepper to taste
• Extra virgin olive oil to taste
• Salt to taste

Preparation

1. Clean the broccoli rabe by removing the tougher outer leaves and the too thick stems. Wash the broccoli rabe and drain it well.
2. Bring a large pot of salted water to a boil and plunge in the broccoli rabe. Let it cook for about 5 minutes.
3. Add the orecchiette to the water with the broccoli rabe and let it cook until it is “al dente”.
4. In the meantime, in a large pan, heat the extra virgin olive oil with the peeled and crushed garlic cloves.
5. Cut the sun-dried tomatoes into small pieces and add them to the pan, along with the anchovy fillets. Sauté for a few minutes, until the anchovies have melted.
6. Add a pinch of spicy red chili pepper, to your taste.
7. After the pasta and broccoli rabe are ready, use a slotted spoon to transfer the orecchiette and broccoli rabe directly into the pan with the sauce. Mix well to flavor everything.
8. If necessary, add some cooking water to make the pasta creamier.
9. Serve the orecchiette hot.

Curiosity

Orecchiette with broccoli rabe and anchovies are a variation of the classic Apulian dish, orecchiette with turnip tops. The addition of sun-dried tomatoes brings a pleasant sweet and sour note that contrasts with the strong flavor of the anchovies and chili pepper. A combination of flavors that tells the story of the land it comes from.

Enjoy your meal!