Orecchiette With Broccoli Raab And Crispy Bread Crumbs

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb broccoli raab
• 1/2 cup olive oil, divided
• 3 slices italian bread, turned into coarse crumbs in blender
• 4 large garlic cloves, minced (to taste)
• 1 teaspoon red pepper flakes
• 1 lb orecchiette
• kosher salt & freshly ground black pepper

Recipe

• 1 generously salt a large pot of water and set it over high heat.
• 2 trim tough ends from broccoli raab and discard. cut the leafy tops and florets off the stems and reserve. cut stems into 1-inch lengths.
• 3 when water comes to a boil, drop in stems, return to the boil and cook 2 to 3 minutes. remove stems with a strainer, drain and reserve. bring cooking water back to a boil and add orecchiette.
• 4 meanwhile, in a large skillet, heat 1/4 cup of the olive oil over medium-high heat. add bread crumbs and cook, stirring and tossing constantly, until golden-brown and crisped, 5 to 7 minutes; pour crumbs into a bowl or plate and wipe out pan.
• 5 return pan to burner over medium heat and add remaining 1/4 cup olive oil. add garlic and red-pepper flakes; saute briefly. add broccoli raab stems and tops and saute, stirring occasionally, about 7 minutes, until greens are tender.
• 6 when orecchiette is done, drain, reserving 1/4 cup of the cooking liquid.
• 7 reduce heat under skillet to medium-low and add drained orecchiette and cooking liquid to skillet; stir well. add reserved bread crumbs and salt and pepper to taste; stir and toss until bread crumbs are thoroughly distributed and serve immediately.