Orecchiette With Broccoli Rabe Tomatoes Anchovy Breadcrumbs Recipe

I’ve been messing around in the kitchen lately and I gotta say I stumbled on this crazy cool pasta recipe that mixes tender orecchiette, charred broccoli rabe, bursting cherry tomatoes, and salty anchovies all topped with crunchy toasted breadcrumbs and its quickly become my go-to meal when i want something comforting yet a little wild.

I love making my Orecchiette with broccoli rabe, tomatoes, and anchovies because it’s loaded with vitamins and antioxidants. I use garlic and olive oil to boost flavor along with crunchy breadcrumbs and a touch of red pepper flakes that give a subtle kick.

It’s a hearty dish I really enjoy.

Ingredients

• Orecchiette Pasta is rich in carbohydrates for energy and provides a hearty base.
• Broccoli Rabe offers fiber, vitamins and a slight bitter crunch, making it healthy.
• Cherry Tomatoes are naturally sweet and tart, bursting with antioxidants and color.
• Anchovy Fillets deliver flavor, protein and a salty kick that deepens the sauce.
• Extra Virgin Olive Oil and Breadcrumbs add healthy fats and a crispy texture finish.
• Garlic provides aroma and antibacterial benefits enhancing the overall flavor harmony.
• Red Pepper Flakes introduce a subtle heat, balancing the dish’s rich, salty notes.
• Day-old Bread, turned into breadcrumbs, offers crunch and uses leftovers wisely.

Ingredient Quantities

• 1 lb orecchiette pasta
• 1 lb broccoli rabe, trimmed and roughly chopped
• 1 pint cherry tomatoes, halved
• 6 anchovy fillets in oil, roughly chopped
• 3 garlic cloves, thinly sliced
• 1/2 cup extra virgin olive oil
• 1 cup day-old bread, cut into small cubes for making breadcrumbs
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste

How to Make this

1. Bring a large pot of salted water to a boil and cook the orecchiette until it’s just al dente, then drain it.

2. While the pasta is cooking, heat the extra virgin olive oil in a big skillet over medium heat and add the thinly sliced garlic.

3. Once the garlic starts to turn a bit golden, toss in the roughly chopped anchovy fillets and red pepper flakes. Let them melt into the oil while stirring.

4. Add the broccoli rabe to the skillet, and cook it until it gets tender and a little charred, about 5 to 7 minutes.

5. Mix in the halved cherry tomatoes and let them cook until they soften and give off their juices, about 3 minutes more.

6. In a separate pan, toast the day-old bread cubes with a drizzle of olive oil over low heat until they get crispy and form nice breadcrumbs.

7. Combine the drained pasta with the vegetables and anchovy mixture in the skillet, stirring everything together on low heat for another minute or two.

8. Taste and season with salt and black pepper as needed.

9. Sprinkle the toasted breadcrumbs over the pasta right before serving to keep them crunchy.

10. Serve the dish warm and enjoy your meal.

Equipment Needed

1. Large pot – to bring water to a boil and cook the pasta until its just al dente
2. Colander – to drain the pasta after cooking
3. Big skillet – to heat olive oil and cook the garlic, anchovy, broccoli rabe, and tomatoes
4. Extra pan – for toasting the day-old bread cubes into crunchy breadcrumbs
5. Cutting board – to chop the garlic, anchovy fillets, broccoli rabe, and tomatoes
6. Chef’s knife – for slicing and roughly chopping all the ingredients
7. Measuring cups and spoons – to measure out olive oil, red pepper flakes, and other seasonings
8. Spatula or wooden spoon – to stir and combine everything together in the skillet

FAQ

• Q: How do I properly cook the broccoli rabe?
  A: Its best to quickly blanch the broccoli rabe in salted boiling water for about 2 to 3 minutes until it’s tender but still a bit crunchy. Then drain it well.
• Q: What’s the trick with making the breadcrumbs?
  A: You wanna toast the bread cubes in olive oil with garlic and red pepper flakes over medium heat until they’re golden and crispy. Make sure you stir often so they dont burn.
• Q: Can I substitute the anchovies if im not a fan?
  A: Yeah, you can either use less or leave them out. They add lots of umami flavor but the dish still tastes good without em.
• Q: What type of pasta works best?
  A: Orecchiette is awesome cuz its like little ears that hold the sauce. However, if you dont have them, any short pasta like penne or fusilli should do the trick.
• Q: How do I check if the pasta is al dente?
  A: Just taste a piece. It should be tender with a little resistance in the center. That little firmness indicates it’s cooked just right.

Orecchiette With Broccoli Rabe Tomatoes Anchovy Breadcrumbs Recipe Substitutions and Variations

• Broccoli Rabe: If you can’t find broccoli rabe, you could use kale or even spinach. Keep in mind they cook a little faster so adjust the timing.
• Cherry Tomatoes: Grape tomatoes work pretty well as a substitute. They have a similar flavor and will fit right in.
• Anchovy Fillets: If anchovies arent your thing, you can try a splash of fish sauce or chopped capers instead. They add that umami kick thats similar.
• Day-Old Bread: Instead of using day-old bread for breadcrumbs, store-bought breadcrumbs or even crushed crackers can do the trick, especially if your bread isnt really stale.

Pro Tips

1. Try not to overcook the garlic – keep an eye on it so it doesnt burn, cause when its too dark it can taste bitter. Also, letting the anchovies melt slowly into the oil brings out a sweeter flavor in the dish so dont rush that part.

2. When you’re cooking the broccoli rabe, let it get a bit charred on the edges. This not only adds a cool smoky flavor but also contrasts nicely with the softness of the tomatoes and pasta.

3. Toast the bread cubes in a separate pan till they’re super crunchy. Do it on low heat with a little olive oil and maybe a pinch of garlic powder. That way when you sprinkle them over the pasta at the end, they retain that satisfying crunch.

4. Seasoning is key – wait until the final steps before you add the salt. The anchovies already add some saltiness so you dont want to overdo it and ruin the balance of flavors. Enjoy experimenting and mixing things up as you go!