Photography: John Paul Urizar / Styling: Kate Brown
Bright, bold and savoury, this classic orecchiette dish from the Women’s Weekly kitchen brings Southern Italy straight to your stovetop. Tender pasta, bitter greens, sweet broad beans and fragrant garlic come together with chilli heat and anchovy richness for a fast, flavoursome weeknight favourite. Finished with crunchy lemon‑spiked pangrattato and plenty of parmesan, it’s the kind of simple Italian cooking that proves just how magical a handful of good ingredients can be.
For more pasta recipes, try scampi spaghetti with confit tomato, zucchini and asparagus pasta or this classic meatballs recipe.
Ingredients
Method
Cook pasta in a large saucepan of boiling salted water for 8 minutes. Add cime di rapa; cook for 2 minutes. Add broad beans; cook for a further 1 minute or until pasta is al dente and cime di rapa and beans are cooked. Drain.
Meanwhile, make the pangrattato: Heat the oil in a large frying pan over medium-high heat; cook breadcrumbs, stirring, for 2 minutes or until lightly browned. Add garlic; cook until fragrant. Remove pan from heat; stir in parsley and lemon rind, then season. Transfer to a small bowl.
Using the same frying pan, add olive oil, garlic and chilli; cook over medium heat for 2 minutes or until oil sizzles and garlic is uncoloured. Add anchovies; cook for 1 minute or until fragrant. Remove pan from heat. Add drained pasta mixture; toss gently to combine. Season to taste.
Serve pasta drizzled with extra oil and topped with pangrattato and parmesan.
Tips
Cime di rapa is available from select greengrocers and Italian delis. You can use the same quantity of broccolini, mustard greens or chicory instead. To peel broad beans, stand frozen beans in a bowl of boiling water for 1 minute. Drain, cool slightly, then remove the beige skins.
This is an edited extract from ‘Italian: Fresh Zesty Flavours’ by The Australian Women’s Weekly, published by Are Media, $49.99.
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