As promised in a few articles ago (PASTA 101), I’ll share with you a pasta recipe. The name of this pasta “Conchiglie alle cime di rapa” may sound intimidating to you (and mouthful), it is actually a fast, and tasty dish from Bari on the Southern Coast of Italy. It can be called also “Conchiglie alla Barese” .

When you are going for some pasta at the restaurant, you are very likely to see a list of commercialized and average list of pasta in their menu; “alla Bolognese”, “alla Carbonara”, “all’Arrabbiata”, “al Pesto” and so on.

This pasta dish is not some average joe from the block, but a classic Italian pasta dish that you don’t normally find in the restaurants in KL.

Conchiglie alle cime di rapa

( shell shaped pasta with anchovies, garlic, chili & broccoli)

Difficulty: Beginner

Servings: 2

2 handful of shell pasta (Bands like “de cecco”, & “barilla” are my preferences)

1 head of green broccoli, cut into small flowerets

5 cloves of garlic, sliced

1 medium size shallot, peeled, sliced

1 dried chili, long, finely sliced, or ½ tsp of dried chili flakes

4 Anchovies in Olive oil, roughly chopped

30gm, 1 large tbls butter

40gm, extra virgin Olive oil or 4 large tbls

Good amount of grated Parmesan cheese to finish

Salt / freshly ground black pepper to taste

Reserve some of the water boiling pasta

Method:

Pre blanch* broccoli in boiling salted water for around 30 seconds then strain and refresh in cold water (above). Once broccoli is cold discard water and set aside.

Boil pasta in boiling water, until “al dente” around 12-15 minutes In salted water (or check cooking time on the packet), just don’t over cook it in first place; when ready strain the “conchiglie” and sprinkle some olive oil on the top. Remember to keep on the side ½ cup of the pasta water. DO NOT COOL DOWN THE PASTA WITH COLD WATER.

Next:

Add in a pan olive oil, butter, shallots, garlic & chili. Fry for few minutes till reach a golden color and add in the anchovies and keep frying for 30 additional seconds.

Add in the blanched broccoli and continue frying mixing the flavors for few more seconds. Add in the pasta with a little of the cooking water kept aside.

Toss the ingredients in the pan until sauce coats the pasta and season with salt and pepper (be careful with the salt because anchovies are already a bit salty).

Place the colorful and delicious “Conchiglie alle cime di rapa’ in a large bowl and literally shower it with fresh grated parmesan cheese or pecorino.

All done

Possible related posts...

• Pasta 1O1
• Providore – Purveyor of Fine Foods