Rapini Anchovy Pasta
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INGREDIENTS:
1.5 bunches of rapini/broccoli rabe
30g (8 large)+ garlic cloves, sliced
2oz/56g can anchovies, rinsed 2
25g (1/2lb) orecchiette
Olive oil
50g (1/2c) coarse panko bread crumbs
Chili flake
50g (3.5T) unsalted butter
50g (1/2c) grated parmesan (plus extra for topping)
INSTRUCTIONS:
Remove stems and cut the rest of the bundles of rapini into 2-3” (5-6cm) pieces. Wash. Rinse anchovies and chop.
Bring a large pot of water to a boil. Add a handful of salt and the pasta. Cook according to package instructions. When the pasta has 1 minute left to cook, add ichopped rapini in with the pasta.
Reserve 250mL/1c water, then drain pasta/rapini and set aside. Return pasta pot to medium heat and add a generous drizzle of olive oil, about 25g/2T. When the oil is hot add 50g panko and fry, stirring constantly for about 1 minute until golden brown. Transfer breadcrumbs to a paper towel to drain.
Add another long squeeze (25g/2T) of olive oil followed by sliced garlic. Fry over medium heat for about a minute then add a pinch of chili flake and chopped anchovies. Stir and cook for about 2 minutes.
Add reserved pasta water and drained pasta and rapini followed by 50g of butter and reduce heat to low. Stir, toss, and shake pan to create an emulsion, resulting in a creamy-silky sauce. Remove from heat and add grated parmesan.
Serve and top with a generous amount of toasted breadcrumbs, a pinch of parm, and a drizzle of olive oil.
