Orecchiette with Rapini

• 1 lb (500 g) rapini (broccoli rabe)
• 1/4 cup (50 mL) olive oil
• 3 large cloves garlic, chopped
• 6 anchovy fillets (salt-packed if available), rinsed, patted dry and chopped
• 1/2 tsp (2 mL) red pepper flakes (optional)
• 1 tsp (5 mL) coarse salt
• 1 lb (500 g) orecchiette
• 3 tbsp (45 mL) grated ricotta salata (a hard, salted version of ricotta) or Pecorino Romano
• Salt and freshly ground black pepper
• Additional grated Pecorino Romano

1. Wash rapini.
2. Trim and discard thick stalks.
3. Roughly chop thinner stalks and leaves, keeping the little florets intact.
4. Set aside.
5. In a skillet heat olive oil over medium heat.
6. Add garlic and cook for 2 minutes or until softened.
7. Stir in anchovies, mashing with the back of a spoon until paste-like.
8. Stir in red pepper flakes, if using.
9. Set sauce aside and keep warm.
10. Bring a large pot of water to a boil.
11. Stir in coarse salt and chopped rapini; cook for 3 minutes.
12. Stir in pasta; cook until pasta is tender but firm.
13. Drain; transfer pasta and rapini to a warmed serving bowl.
14. Toss with sauce and grated cheese.
15. Season to taste with salt and pepper.
16. Serve immediately, sprinkled with additional grated cheese, if desired.

rapini, olive oil, garlic, anchovy, red pepper, salt, ricotta salata, salt, romano

Taken from www.cookstr.com/recipes/orecchiette-with-rapini (may not work)