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Under 30 Minutes

Under 30 Minutes

Orecchiette with Broccoli Rabe and Tomatoes

  • prep: 25 mins
    total time: 25 mins
  • servings: 6
Photography: David Malosh




  • 7 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 1/2 cups fresh breadcrumbs
  • Coarse salt
  • 4 anchovy fillets, rinsed and patted dry
  • 6 garlic cloves, thinly sliced
  • 2 tablespoons salt-packed capers, rinsed and chopped
  • 1 pound cherry tomatoes, halved
  • 1/4 rounded teaspoon red-pepper flakes
  • 1 pound broccoli rabe, trimmed and cut into 2-inch pieces
  • 1 pound fresh orecchiette


  1. Step 1

    Heat 3 tablespoons oil in a large saute pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt, and cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.

  2. Step 2

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

  3. Step 3

    Meanwhile, bring a large pot of salted water to a boil. Add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. Reserve 1/4 cup pasta water, and drain pasta and broccoli rabe.

  4. Step 4

    Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high heat, stirring gently, until combined and pasta water thickens slightly, about 2 minutes. Transfer to a serving dish, and top with breadcrumbs.

Martha Stewart Living, October 2012



Reviews (1)

  • 25 Sep, 2012

    This was so good! I followed the recipe in the magazine and made my own orecchiette which turned out beautifully. Everyone loved this and had seconds. I will definitely make this again and again!