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italianutama· 4 servings

≈497 kkal · P 31.9g · L 22g · KH 49.6g (per recipe, TKPI estimate)

Orecchiette dengan Cime di Rapa

MBG-eligible

Orecchiette with Broccoli Rabe

Orecchiette dengan Cime di Rapa
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 400 g orecchiette pasta
  • 300 g cime di rapa (broccoli rabe), trimmed and washed
  • 3 Tbsp extra‑virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 4 anchovy fillets, finely chopped
  • ½ tsp red pepper flakes
  • 50 g Pecorino Romano cheese, grated
  • 30 g toasted pine nuts (optional)
  • ½ cup pasta cooking water
  • Salt and freshly ground black pepper to taste

Instructions

  1. 1Bring a large pot of salted water to a boil; add the orecchiette and cook al dente, reserving ½ cup of the cooking water.
  2. 2Meanwhile, blanch the cime di rapa in the boiling water for 2 minutes, then transfer to an ice bath; drain and roughly chop.
  3. 3In a large skillet, heat the olive oil over medium heat; add garlic, anchovies, and red pepper flakes, sauté until fragrant and anchovies melt.
  4. 4Add the cime di rapa to the skillet, toss for 2 minutes, then pour in the reserved pasta water and let it reduce slightly.
  5. 5Add the cooked orecchiette to the skillet; toss vigorously to coat the pasta with the sauce and vegetables.
  6. 6Remove from heat, stir in grated Pecorino Romano and toasted pine nuts if using; season with salt and pepper, then serve immediately.

Source: llm-generated