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Orecchiette, Broccoli Raab & Anchovies

Brian Hagiwara

Servings: four.

This is a classic orecchiette dish. If you can’t find salt-packed anchovies, you can use oil-cured ones, but be sure to rinse them thoroughly.


  • 1 Tbs. kosher salt
  • 1 bunch broccoli raab, tough stems and outer leaves trimmed
  • 1 recipe Basic Orecchiette
  • 3 whole salt-packed anchovies or 6 to 8 oil-cured anchovy fillets
  • 4 Tbs. extra-virgin olive oil
  • 1 large clove garlic, slightly crushed
  • Kosher salt and freshly ground black pepper to taste

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 5
  • Sodium (mg): 630
  • Carbohydrates (g): 69
  • Fiber (g): 4
  • Protein (g): 12


  • Bring a large pot of water to a boil. Add the salt and the broccoli raab and boil until tender, 3 to 5 minutes. Remove the broccoli raab with a slotted spoon, reserving the cooking water, and run it under cold water to stop the cooking. Squeeze out as much of the water as possible and chop the broccoli raab coarsely. Set aside. Let the water return to a boil. Add the orecchiette and cook until done, about 8 minutes for freshly made or about 20 minutes for dried.
  • Meanwhile, bone the anchovies if salt-packed or rinse if oil-cured. Pat them dry, chop them, and set them aside. Heat 1 Tbs. of the oil in a large frying pan. Add the garlic clove and sauté until browned and fragrant; discard the clove. Add the anchovies and sauté 1 to 2 minutes, pressing with a wooden spoon to turn them into a paste.
  • When the pasta is cooked, drain it; add it to the pan along with the broccoli raab and remaining olive oil. Toss for about 1 min. to warm the ingredients and thoroughly coat the pasta. Serve immediately, drizzled with more olive oil, if desired, and seasoned with salt and pepper.


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