Orecchiette con Cime di Rapa (Broccoli Rabe with Anchovy and Chilli)

• 2 tsp Fine sea salt
• 250 g Broccoli rabe
• 200 g Orecchiette
• 60 ml Extra virgin olive oil
• 3 cloves Garlic
• 6 pieces Anchovy fillets
• ½ tsp Chili flakes
• 1 medium Lemon

1. Bring a large pot of water to the boil and season it with the fine sea salt. Trim any tough ends from the broccoli rabe, then blanch it for 2 minutes until bright green and just tender. Scoop it out with a slotted spoon into a colander, keeping the water boiling.
2. Add the orecchiette to the same pot and cook until al dente, stirring occasionally. While the pasta cooks, thinly slice the garlic and finely zest the lemon. Cut the lemon in half ready for squeezing later if needed.
3. Warm the extra virgin olive oil in a large frying pan over low heat, then add the garlic and chili flakes and cook for 1 to 2 minutes until the garlic is fragrant but not coloured. Add the anchovy fillets and stir until they melt into the oil. Tip in the blanched broccoli rabe and toss to coat, letting it sizzle gently for 2 minutes.
4. Reserve a mug of pasta water, then drain the orecchiette. Add the pasta to the pan and toss vigorously, adding a splash of pasta water until the sauce looks glossy and lightly coats the pasta. Finish with the lemon zest, taste, and add a small squeeze of lemon if you want it brighter, then serve straight away.

Made this recipe? Rate it — a comment is optional.