- 1 lb (500 g) rapini (broccoli rabe)
- ¼ cup (50 mL) olive oil
- 3 large cloves garlic, chopped
- 6 anchovy fillets (salt-packed if available), rinsed, patted dry and chopped
- ½ tsp (2 mL) red pepper flakes (optional)
- 1 tsp (5 mL) coarse salt
- 1 lb (500 g) orecchiette
- 3 tbsp (45 mL) grated ricotta salata (a hard, salted version of ricotta) or Pecorino Romano
- Salt and freshly ground black pepper
- Additional grated Pecorino Romano
- Wash rapini. Trim and discard thick stalks. Roughly chop thinner stalks and leaves, keeping the little florets intact. Set aside.
- In a skillet heat olive oil over medium heat. Add garlic and cook for 2 minutes or until softened. Stir in anchovies, mashing with the back of a spoon until paste-like. Stir in red pepper flakes, if using. Set sauce aside and keep warm.
- Bring a large pot of water to a boil. Stir in coarse salt and chopped rapini; cook for 3 minutes. Stir in pasta; cook until pasta is tender but firm. Drain; transfer pasta and rapini to a warmed serving bowl. Toss with sauce and grated cheese. Season to taste with salt and pepper. Serve immediately, sprinkled with additional grated cheese, if desired.