Pasta with Broccoli Rabe

This recipe is easy, tasty and a perfect example of how traditional Italian food can be healthy too: you have your greens, your complex carbs ( just watch how much pasta you throw in!), your fish oil and the spices to keep you satisfied. It is traditionally made in the Apulia region ( think the heel of the boot) and it is made with Orecchiette pasta, literally "little ears". If you can't find Orecchiette, use another kind of short pasta, like Pipette from Barilla.

INGREDIENTS

2 Bunches of broccoli rabe

2 cups of short pasta

4 cloves of garlic

2 tablespoons of olive oil

2 anchovies or 1 teaspoon of anchovy paste

2 tablespoons of plain bread crumbs

red pepper flakes 

salt

Pecorino Romano

PREPARATION

Cut away all the stems from the broccoli rabe then cut the leaves in 1 inch thick strips.

In a large pot of boiling water throw in a fistful of salt. 

Once the water boils again throw in the pasta and the broccoli rabe.

In the meantime in a skillet warm up the oil and throw in the chopped garlic, the anchovies or the anchovy paste and the red pepper flakes. Cook until the garlic is cooked but not burnt.

Add the breadcrumbs and cook until browned.

Once the pasta is "al dente" drain the pasta and the broccoli.

Throw the pasta and broccoli in the skillet with the oil-garlic mixture and cook with the fire on high for 2 minutes or until the pasta is thoroughly coated with green.

Serve with grated Pecorino to taste.