• Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 lb orecchiette (or shells)
  • 12 bunches of broccoli rabe
  • 1/2 cup olive oil
  • 10 anchovy filets
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Pecorino Romano, grated

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. Chop the bottom few inches off the broccoli rabe stems and rinse well. Steam for a few minutes until wilted, but not cooked thoroughly. In a large skillet, add the garlic to the olive oil and cook until translucent. Add the anchovies.
  2. Add the broccoli rabe and saute together over a medium heat for a few minutes. Add some salt and pepper.
  3. When the pasta is almost al dente, drain it, but reserve one cup of the cooking liquid. Add the pasta to the broccoli rabe and cook together for a minute. Add the cooking liquid and mix thoroughly. Serve immediately with a generous sprinkle of Pecorino Romano cheese.