Martha Stewart


7
2
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

7 Tbsp extra-virgin olive oil, divided, plus more for drizzling1 ½ cup fresh breadcrumbs Coarse salt4 anchovy fillets, rinsed and patted dry6 garlic cloves, thinly sliced2 Tbsp salt-packed capers, rinsed and chopped1 lb cherry tomatoes, halved¼ rounded teaspoon red-pepper flakes1 lb broccoli rabe, trimmed and cut into 2-inch pieces1 lb fresh orecchiette

Directions

  1. Heat 3 tablespoons oil in a large saute pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt, and cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
  2. Heat 2 tablespoons oil in pan over medium heat. Add anchovies, and stir until they dissolve into oil, about 1 minute. Add garlic and capers, and cook until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Raise heat to medium-high, and cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. Reserve 1/4 cup pasta water, and drain pasta and broccoli rabe.
  4. Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high heat, stirring gently, until combined and pasta water thickens slightly, about 2 minutes. Transfer to a serving dish, and top with breadcrumbs.

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Tags: Dinner, Lunch, Pasta, Broccoli, Tomato

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