Description
A delicious pasta dish featuring orecchiette tossed with sautéed broccoli rabe, ripe tomatoes, and topped with crunchy anchovy breadcrumbs for an extra layer of flavor.
Ingredients
Scale
- 12 ounces orecchiette pasta
- 1 bunch broccoli rabe, trimmed and chopped
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup breadcrumbs
- 4 anchovy fillets, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook orecchiette according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add minced garlic and red pepper flakes, cooking until fragrant.
- Add the broccoli rabe and cherry tomatoes to the skillet, sautéing until the broccoli is tender and the tomatoes burst.
- In a separate pan, heat the remaining olive oil and add breadcrumbs and anchovies. Cook until the breadcrumbs are golden and crunchy.
- Toss the cooked orecchiette with the sautéed vegetables and top with the crunchy anchovy breadcrumbs and Parmesan cheese.
- Season with salt and pepper to taste, then serve warm.
Notes
- For a vegetarian option, you can omit the anchovy breadcrumbs.
- Feel free to add other vegetables such as bell peppers or zucchini for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg