Casarecce with Cime di Rapa and Ricotta Salata

An authentic Italian pasta dish featuring the earthy flavors of broccoli rabe and the savory notes of anchovy, topped with delicate ricotta salata.

Cook time: 27 minutes

Servings: 4

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 clove garlic sliced
• 1 dried chili pepper chopped
• 2 fillets anchovy fillets in oil
• 4 tablespoons water
• 11 oz casarecce or gemelli or other short pasta
• 10.5 oz cime di rapa washed, woody stalks removed
• 0 salt
• 1 tablespoons extra virgin olive oil
• 0 freshly ground black pepper
• 1 oz ricotta salata grated

Instructions

1. Heat 3 tablespoons of olive oil in a wide, shallow pan over medium heat. Fry the garlic, chili pepper, and anchovy fillets for 2 minutes. Then, add 4 tablespoons of water.
2. Continue cooking the mixture for 5 minutes until the anchovies have dissolved, then remove the pan from the heat.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to package instructions. Add the cime di rapa 5 minutes before the pasta is finished cooking.
4. Reheat the garlic, chili pepper, and anchovies a couple of minutes before draining the pasta.
5. Drain the pasta when al dente, using a fine-meshed sieve to keep all the cime di rapa, then stir into the pan of garlic, chili, and anchovies.
6. Add the remaining olive oil, season with freshly ground black pepper, sprinkle with grated ricotta salata, and serve immediately.