Orecchiette with Broccoli Rabe

• 2 pounds broccoli rabe, trimmed
• 1 pound orecchiette
• 6 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 2 teaspoons crushed red pepper
• 6 anchovies in oil, drained and finely chopped
• Kosher salt
• Pepper

1. In a large pot of salted boiling water, cook the broccoli rabe until just tender, about 6 minutes.
2. Using tongs, transfer the broccoli rabe to a work surface and let cool slightly, then coarsely chop.
3. Add the pasta to the boiling water and cook until al dente.
4. Drain the pasta, reserving 1 cup of the cooking water.
5. In the same pot, heat the olive oil.
6. Add the garlic, crushed red pepper and anchovies and cook until fragrant, about 2 minutes.
7. Add the chopped broccoli rabe, pasta and reserved cooking water, season with salt and black pepper and cook, stirring, until hot, about 2 minutes.
8. Serve right away.

broccoli rabe, orecchiette, extravirgin olive oil, garlic, red pepper, anchovies, kosher salt, pepper

Taken from www.foodandwine.com/recipes/orecchiette-with-broccoli-rabe (may not work)