2 bunches of broccoli rabe
salt to taste
2 garlic cloves, minced
3 T extra-virgin olive oil
6 oil-packed anchovy fillets or to taste
1 t hot red pepper flakes or 1 small dried red chili, chopped, seeds and all
1 lb orecchiette, cavatelli or other pasta
4 quarts water
freshly ground black pepper to taste
grated Parmesan or pecorino cheese
Clean and coarsely chop the broccoli rabe.
Bring about 1 inch of lightly salted water to a boil in a heavy saucepan. Add the broccoli rabe 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 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 pepper and stir to mix well.
Turn the garlic-pepper oil into the broccoli rabe 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 pepper, and serve immediately.
You can pass grated cheese at the table.
Recipe from GourmetSleuth.com