1. To make the toasted bread crumbs, heat the oven to 350 degrees F. 2. In a food processor, pulse the bread cubes until you have coarse crumbs. 3. Toss the crumbs in a bowl with the olive oil, salt and pepper. 4. Spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes. 5. Store in a covered container for up to 1 month. 6. To make the pasta, put the chickpeas in a bowl and drizzle with a bit of olive oil. 7. Bring a large pot of water to a boil. 8. Add the salt and then drop in the broccoli rabe and cook until tender, about 3 minutes. 9. Remove with a slotted spoon and refresh in cold water to set the colour. 10. Drain and set aside. 11. Drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes. 12. While the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat. 13. Add the onion and cook until tender, about 8 minutes. 14. Add the garlic, red pepper flakes and chickpeas and cook for 2 minutes. 15. Add the tomatoes and broccoli rabe and cook until hot. 16. Season to taste with salt and pepper. 17. Drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through. 18. Transfer to a warmed bowl and sprinkle with romano cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
