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Pasta with Broccoli Rabe (Cima di Rapa)
Pasta with Broccoli Rabe (Cima di Rapa)
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Sautéed broccoli rabe with anchovies, garlic, bread crumbs, and Pecorino Siciliano cheese tossed with pasta for a flavorful Italian dish.
Ingredients:
  • 1 teaspoon salt
  • 1 (12 ounce) box gluten-free tortiglioni pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 anchovies
  • 1 clove garlic, crushed
  • 2 pounds broccoli rabe, stemmed and cut into large pieces
  • 1.5 cups toasted plain gluten-free bread crumbs, divided
  • 1 cup grated Pecorino Siciliano cheese, divided
  • 1 tablespoon red pepper flakes
Instructions:
  • 1. Boil a large pot of lightly salted water. 2. Add tortiglioni and cook until al dente, stirring occasionally, for 10 to 12 minutes.
  • Heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add anchovies and garlic, and saute until slightly browned for 3 to 4 minutes. Be careful not to overcook the garlic to avoid a bitter taste. Stir in the broccoli rabe, then evenly mix in half of the bread crumbs and half of the Pecorino Siciliano cheese while adding 1/2 tablespoon of oil. Keep stirring constantly for a mouthwatering dish.
  • Drain the pasta and gently mix it into the mixture, being careful not to break the pasta. Fold in the rest of the cheese and bread crumbs with care. Drizzle the remaining oil on top, serve on plates, and sprinkle with red pepper.

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