From the heart of the Puglia region of Italy, Orecchiette with Broccoli Rabe is a delicious dish, that features a special pasta shape served in a light-bodied sauce and vegetables.

Orecchiette Pasta with Broccoli Rabe

Bring a large pot of lightly salted water to a boil. Add broccoli rabe; cook 3 to 4 minutes or until tender. Remove broccoli rabe with a slotted spoon; let drain on paper towels. When cool enough to handle; chop into bite-size pieces; set aside.

Return water in large stockpot to a boil. Add orecchiette and cook according to package directions for al dente. Drain; reserving 1 cup pasta water; set aside.

Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add garlic. Saute 30 seconds to 1 minute or until fragrant; remove from skillet. Add anchovies and chopped broccoli rabe. Cook 2 to 3 minutes; add cooked pasta and toss to coat. If desired, slowly add in pasta water until desired consistency is reached. 

To serve, divide pasta between serving bowls. Drizzle with additional olive oil and top with freshly grated Pecorino Romano cheese and/or red Fresno pepper slices, if desired.