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Orecchiette with Broccoli Rabe and Tomatoes

Recipe photo courtesy of David Malosh

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).

Source: Martha Stewart Living, October 2012
Total Time Prep Servings



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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How would you rate this recipe?
  • sandraonjamison
    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!

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