Orecchiette Pasta with Broccoli Rabe | Great for Weeknight Meals

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

Add extra virgin olive oil to a sauté pan over medium heat.

Once hot, add panko bread crumbs and toss to coat with oil.

Lower the heat if needed to prevent burning the breadcrumbs.

Add about 1/4 teaspoon of crushed red chili for heat, adjusting to preference, and toss to combine.

Optionally, add finely chopped flat leaf parsley and stir to combine.

Season the breadcrumbs with salt to taste and toss again.

Spread the toasted breadcrumbs onto a paper towel to cool and store in a container with a lid.

Bring a large pot of salted water to a boil for the orecchiette pasta.

Add dried orecchiette pasta to the boiling water and cook until al dente, about 10-12 minutes.

While the pasta cooks, add olive oil to a sauté pan over medium heat.

Add chopped broccoli rabe to the pan and stir to cook evenly.

After a few minutes, add finely chopped garlic and stir to incorporate, cooking for about 1 minute.

Add anchovy paste to the pan and stir to dissolve, adding a little water if needed.

When the pasta is ready, drain it and add it to the pan with the broccoli rabe mixture.

Toss the pasta with the other ingredients, adding reserved pasta water as needed to create a sauce.

Drizzle with more olive oil and continue tossing until emulsified.

Taste and adjust seasoning as necessary before plating the pasta.

Finish the dish with the toasted breadcrumbs on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens