Rapini Pasta is an easy, classic Italian-inspired dish that is bursting with big bold flavors. Tender sauteed rapini, also known as broccoli rabe, is cooked with anchovies and a generous amount of garlic then tossed with orecchiette pasta.
Over high heat, bring a large pot of salted water to a rolling boil. While the water is heating, set up an “ice bath” by filling a large mixing bowl with water and ice. Chop the rapini.
To the boiling water, add the broccoli rabe and cook. Once the broccoli rabe is removed, to the same pot, add the pasta. Cook until al dente. Reserve some of the cooking liquid, then drain the pasta in a colander.
Once the broccoli rabe is cold, remove the ice from the ice bath and drain well through the sieve. Transfer the blanched broccoli rabe to a towel-lined plate to dry.
In a large sauté pan, heat extra virgin olive oil. Add in garlic, anchovies, and red pepper flakes. Cook and stir until the garlic is just starting to look golden brown.
Add the cooked pasta to the broccoli rabe and bean mixture. Stir to combine. Add a little of the pasta cooking water if it seems too dry. Season with black pepper to taste.