EFK Orecchiette con Cime di Rapa

Directions

1. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook 2 to 3 minutes, then lift it out with a spider and roughly chop; keep the water boiling for the pasta. Add the orecchiette and cook until al dente. Meanwhile, warm the olive oil in a large skillet over medium-low heat. Add garlic, anchovies, and crushed red pepper and cook gently until the anchovies dissolve and the garlic is fragrant without browning. Add the broccoli rabe and sauté 3 to 4 minutes. Reserve 1 cup pasta water, drain the pasta, and add it to the skillet. Toss vigorously with enough pasta water to make the olive oil and starchy water emulsify into a light sauce. Finish with toasted breadcrumbs if desired.