Orecchiette with Broccoli Raab and Crispy Bread Crumbs
Savor the bold, rustic flavors of southern Italy with this Orecchiette with Broccoli Raab and Crispy Bread Crumbs recipe. This hearty dish marries tender, shell-like orecchiette pasta with the slight bitterness of broccoli raab, balanced by the umami depth of anchovies and a hint of heat from red pepper flakes. Golden, lemon-zested panko bread crumbs add a crave-worthy crunch, while grated Parmesan creates a creamy finish. Ready in just 40 minutes, this quick yet elegant pasta recipe is perfect for weeknight dinners or entertaining guests. Serve it piping hot and let the harmonious medley of textures and flavors take center stage. Perfectly comforting, simple, and packed with vibrant taste, this recipe is a must-try for lovers of authentic Italian cuisine.
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 1 bunch Broccoli raab
- 4 tablespoons Olive oil
- 4 cloves Garlic cloves
- 0.5 teaspoons Red pepper flakes
- 2 fillets Anchovy fillets
- 0.5 cups Panko bread crumbs
- 1 teaspoon Lemon zest
- 0.5 cups Parmesan cheese, grated
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil.
While the water heats, trim the tough stems from the broccoli raab and set aside. Roughly chop the leafy and tender parts into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the panko bread crumbs and stir frequently until golden brown and crisp, about 3-4 minutes. Transfer the bread crumbs to a bowl and mix them with lemon zest. Set aside.
In the same skillet, add 2 tablespoons of olive oil. Mince the garlic and add it to the pan along with the red pepper flakes and anchovy fillets. Cook, stirring, until the anchovies have melted into the oil, about 1-2 minutes.
Add the chopped broccoli raab to the skillet and sauté for 3-5 minutes, until tender but still bright green. Season with salt and pepper to taste.
Add the orecchiette to the boiling water and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Transfer the cooked orecchiette to the skillet with the broccoli raab. Toss to combine, adding reserved pasta water a little at a time to create a light sauce.
Stir in the grated Parmesan cheese and adjust the seasoning with more salt and pepper if needed.
Divide the pasta among serving bowls and top each with a generous handful of the crispy bread crumbs.
Serve immediately and enjoy this comforting Italian dish!
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5647 mg | 246% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 7.2 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1224 mg | 94% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
