Orecchiette with Broccoli Rabe

Instructions

1. Prepare the broccoli rabe
   Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes until bright green and slightly tender. Using a slotted spoon, transfer the broccoli rabe to an ice bath to stop the cooking process. Once cooled, drain well and set aside. Keep the pot of water boiling for the pasta.
2. Cook the pasta
   Add the orecchiette to the same pot of boiling water and cook according to package instructions until al dente, usually 10-12 minutes. Before draining, reserve 1 cup of pasta cooking water.
3. Prepare the sauce
   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic, red pepper flakes, and anchovies (if using). Sauté for 1-2 minutes until fragrant and the garlic is golden, being careful not to burn it.
4. Combine the ingredients
   Add the blanched broccoli rabe to the skillet and toss to coat with the garlic oil. Pour in the white wine and cook for 2-3 minutes until slightly reduced. Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water, tossing everything together over medium heat.
5. Finish the dish
   Add the grated Pecorino Romano, lemon juice, and lemon zest to the skillet. Toss thoroughly to combine, adding more pasta water if needed to create a silky sauce that coats the pasta. Season with salt and pepper to taste.
6. Serve
   Divide the pasta among four warmed plates. Sprinkle with toasted breadcrumbs, additional Pecorino Romano, and a drizzle of extra virgin olive oil. Serve immediately while hot.