Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies

Ingredients (6)

  • 1 pound broccoli rabe
  • 1 pound pasta, such as orecchiette, cavatelli, gemelli, or malloreddus
  • 3 tablespoons olive oil
  • 3 medium garlic cloves, thinly sliced (about 4 teaspoons)
  • 7 oil-packed anchovy fillets, rinsed and thinly sliced (about 4 teaspoons)
  • 1/4 teaspoon red pepper flakes
Try Amazon Fresh
Nutritional Information
  • Calories365
  • Fat8.54g
  • Saturated fat1.24g
  • Trans fat
  • Carbs59.26g
  • Fiber4.52g
  • Sugar2.33g
  • Protein13.15g
  • Cholesterol2.27mg
  • Sodium127.77mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Orecchiette with Broccoli Rabe, Red Pepper Flakes, and Anchovies

Broccoli rabe is the more subtly flavored and elegant relative of broccoli, and since it is available almost year-round, this is a recipe to keep on hand at all times. The anchovies and red pepper flakes give the dish complexity, but we understand if you shy away from using them.

Tips for Fish


  1. 1Bring a medium saucepan filled with salted water to a boil over high heat. Blanch broccoli rabe by placing it in the boiling salted water for 2 minutes.
  2. 2Drain broccoli rabe and cool it in an ice water bath. Once cool, drain broccoli rabe and shake to remove excess water. Chop on the bias into 1-inch pieces and set aside.
  3. 3Cook pasta according to the package directions.
  4. 4While the pasta cooks, heat a large frying pan over medium heat. Add olive oil, garlic, 3 teaspoons of the anchovies, and red pepper flakes. Cook until garlic begins to color and anchovies dissolve into the sauce.
  5. 5Add drained and chopped broccoli rabe and sauté until thoroughly heated and slightly wilted. Season well with salt and freshly ground black pepper.
  6. 6Add drained pasta and remaining 1 teaspoon anchovies and toss until pasta is coated with sauce and dish is heated through, about 2 minutes. Adjust seasoning as necessary and serve.

Beverage pairing: Fâmega Vinho Verde, Portugal. This light, bright dish with a green, pleasantly bitter streak seeks the same characteristics in a wine—and will find them in a Vinho Verde, the delightful wine from northern Portugal. Serve well chilled.

Load Comments

Recommended from Chowhound

What Is Chuseok (aka, Korean Thanksgiving)?

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...