Under 30 Minutes

Orecchiette with Broccoli Rabe and Tomatoes

For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano, but it's exceptionally good tossed with an all-star Italian sauce of anchovies, garlic, capers, and tomatoes, and topped with toasted breadcrumbs. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

  • Prep:
  • Total Time:
  • Servings: 6

Photography: David Malosh

Source: Martha Stewart Living, October 2012

Ingredients

  • 7 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 cups plain fresh breadcrumbs
  • Kosher salt
  • 4 anchovy fillets, rinsed and patted dry
  • 6 cloves garlic, thinly sliced
  • 2 tablespoons capers, preferably salt-packed, rinsed, drained, and chopped
  • 1 pound cherry tomatoes, halved
  • 1/4 teaspoon red-pepper flakes
  • 1 pound fresh Step-by-Step Orecchiette or best-quality dried orecchiette
  • 1 pound broccoli rabe, trimmed and cut into 2-inch pieces

Directions

  1. In a large saute pan, heat 3 tablespoons oil over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.

  2. Add 2 tablespoons oil to pan; heat over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers; cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Increase heat to medium-high; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.

  3. Meanwhile, bring a large pot of salted water to a boil. If using fresh orecchiette, add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. If using dried orecchiette, cook according to package instructions until al dente, adding broccoli rabe 2 minutes before end of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup pasta water.

  4. Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high, stirring gently, until liquid has thickened slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.

Cook's Notes

Make your own fresh breadcrumbs by pulsing white sandwich bread or rustic bread in a food processor to the desired consistency. They can be frozen in a resealable plastic bag for up to 2 months.

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