Happy Monday! I hope everyone had a great weekend! I have a delicious Orecchiette with Broccolini dish this week to share. This weeks recipe comes from Milk Street. For those of you who aren’t familiar with Milk Street, it was created by Christopher Kimball in the downtown area of Boston. It is a combination of recipes, store, podcast, tv show and magazine. If you sign up for a membership you have access to all the recipes on the website as well as all the other multimedia. If you want to check out the website for more info here it is: https://www.177milkstreet.com/.

Orecchiette with Broccolini

Serves: 4

Ingredients

6 tablespoons olive oil

8 medium garlic cloves, 4 minced and 4 thinly sliced

8 oil packed anchovy fillets, minced (feel free to omit these if you don’t eat them like me)

3/4 cup panko breadcrumbs

1 1/2 pounds broccolini, trimmed and cut crosswise into 1/4 inch pieces

1/2-1 teaspoon crushed red pepper flakes

Salt

Pepper

12 ounces orecchiette pasta

Directions

In a large Dutch oven over medium-high, heat 2 tablespoons of oil until shimmering. Add the minced garlic and half the anchovies, then cook, stirring, until fragrant, about 45 seconds. Add the panko and cook, stirring, until golden brown, about 3 minutes. Transfer to a bowl and set aside; wipe out the pot.

In the same pot over medium-high, heat 2 tablespoons of the remaining oil until shimmering. Add the broccolini, pepper flakes, sliced garlic, ¾ teaspoons salt and ½ teaspoon black pepper. Cook, stirring occasionally, until the broccolini is crisp-tender and the garlic is golden brown, 6 to 7 minutes. Add ½ cup water and continue to cook, stirring, until most of the moisture has evaporated and the broccolini is fully tender, about 2 minutes. Transfer to a medium bowl and set aside.

In the same pot over medium-high, boil 5 cups water. Add 1 teaspoons salt and the pasta, then cook, stirring occasionally, until the pasta is al dente. Stir in the broccolini mixture, the remaining 2 tablespoons oil and the remaining anchovies. Continue to cook over medium-high, stirring constantly, until the liquid has thickened enough to cling lightly to the pasta and broccolini, about 1 minute. Remove from the heat, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the breadcrumbs.