Orecchiette alle Cime di Rapa with Pangrattato by Lucas Vallecillos

Ingredients

• 2 cups day-old bread, torn into small pieces (for pangrattato)
• 2 cloves garlic, thinly sliced (for pangrattato)
• 3 tbsp extra virgin olive oil (for pangrattato)
• 1/4 tsp salt (for pangrattato)
• 1 tsp lemon zest (for pangrattato)
• 1 lb (450g) orecchiette pasta
• 1.5 lbs (680g) cime di rapa (broccoli rabe), tough stems removed, roughly chopped
• 3 tbsp extra virgin olive oil (for pasta)
• 3 cloves garlic, thinly sliced (for pasta)
• 4 anchovy fillets, finely chopped
• 1/2 tsp red chilli flakes (or to taste)
• 1 tsp lemon zest (for pasta)
• 1 cup reserved pasta water
• 1/2 tsp salt (for pasta, adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 cup Pecorino Romano cheese, grated (optional bonus topping)

Instructions

1. Heat 3 tbsp of olive oil in a large skillet over medium heat. Add the bread pieces and toast, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Add the sliced garlic and cook for another minute until fragrant and lightly golden. Stir in 1/4 tsp salt and 1 tsp lemon zest. Remove from skillet and set aside.
2. Bring a large pot of generously salted water to a rolling boil. Add the orecchiette and cook according to package directions until al dente. In the last 3-4 minutes of the pasta cooking time, add the chopped cime di rapa to the boiling water with the pasta to blanch.
3. While the pasta and greens cook, heat 3 tbsp of olive oil in the same large skillet used for the pangrattato over medium-low heat. Add the 3 cloves of sliced garlic, chopped anchovies, and chilli flakes. Cook gently for about 3-4 minutes, stirring to break down the anchovies, until the garlic is fragrant and lightly golden but not browned. Do not let the garlic burn.
4. Reserve about 1 cup of the starchy pasta water before draining the pasta and cime di rapa. Add the drained pasta and cime di rapa directly to the skillet with the garlic and anchovy mixture. Add 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp pepper.
5. Pour in about 1/2 cup of the reserved pasta water. Increase the heat to medium-high and toss everything together vigorously for 1-2 minutes, allowing the sauce to emulsify and coat the pasta. Add more pasta water, a tablespoon at a time, if needed to reach your desired sauce consistency.
6. Serve immediately, topped generously with the prepared pangrattato and the optional Pecorino Romano cheese. Enjoy!