Traditionally, this recipe calls for cime di rapa, but as this can be difficult to find here, you can substitute broccolini.
- 4 bunches broccolini, trimmed, cut into 3 cm lengths
- 400 g orecchiette (see Note)
- 100 ml olive oil, plus extra, to drizzle
- 4 garlic cloves, finely chopped
- 4 anchovy fillets, finely chopped
- dried chilli flakes, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook broccolini in a large pan of boiling salted water for 3 minutes or until just tender. Transfer to a large bowl and set aside. Reserve pan and water.
Return reserved pan to the boil, add pasta and cook until al dente.
Meanwhile, heat oil in a large pan over low heat. Add garlic and anchovies. Cook for 4 minutes or until garlic starts to colour. Add the broccolini. Cook, stirring, for 2 minutes or until heated through.
Drain pasta, reserving 2 tbsp water. Add pasta and reserved water to broccolini mixture and combine. Drizzle with extra oil and season with salt, pepper and chilli.
Available from delis and selected supermarkets. Substitute other small pasta shapes.
As seen in Feast Magazine, Issue 13, pg112.