Kitchen Garden Journal

This recipe is good not only for broccoli rabe, but is capable of transforming any of the coarser leafy greens (kale, collards, mustard greens, turnip greens, escarole) into something utterly sinful.

• 1 lb. short, thick pasta (orecchiette, fusilli or cavatappi)
• 1 bunch broccoli rabe, chopped
• 1/4 cup extra virgin olive oil
• 1-2 heads of garlic, sliced
• 1/4 tsp. chili flakes, or to taste (or a fresh chili, sliced with scissors right into the oil)
• 1 tin anchovy filets, drained and  coarsely chopped
• Pecorino Romano, grated

Put a large pot of water on to boil, and in the meantime wash and chop the greens. Salt the water generously when it boils and add the pasta. When the pasta is half done, toss the greens right in the water with them. 

Separately, in a small pan, saute the garlic and chili gently in the oil. Before the garlic browns, turn down the flame to low and add the anchovies, stirring until they dissolve. (Do not be afraid, we have served this to staunchly anti-anchovy people and they were instantly converted). When the pasta is al dente drain it and toss with the garlic sauce. Serve with the grated Pecorino.  Buon appetito!

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