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. ---------------------------------------------------------------------------
Nutrition
Ingredients
