Like Dominick’s, Baltimore-based Mars is owned by an Italian family. I’ve found this means that many of the stores will have Italian produce like broccoli rabe even when the gourmet grocery stores are out. This recipe, from Carol Field’s “In Nonna’s Kitchen,” can also be made with regular broccoli if you prefer.

1 to 1 1/2 pounds broccoli rabe
At least 4 quarts water
1 tablespoon coarse sea salt
1 pound orecchiette
3 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
6 anchovy fillets under oil, drained and minced; or 2 to 3 anchovies under salt, rinsed and minced
1/4 teaspoon red pepper flakes or 1 fresh hot red pepper, minced
Salt
3 to 4 tablespoons best-quality extra-virgin olive oil
2 to 3 ounces ricotta salata cheese

Wash the broccoli rabe well. Discard any thick stalks, peel the thinner stems and cut into 2-inch pieces. Roughly chop the tender sprouts and leaves of the broccoli rabe.

Bring a large pot with at least 4 quarts water to a rolling boil. Add coarse sea salt first, then the pasta. Orecchiette can take anywhere from 10 to 18 minutes to cook; check your package for cooking times. Add the broccoli rabe when 6 to 7 minutes remain so that the 2 cook together in the same water until both are tender.

Meanwhile, warm the olive oil over low-medium heat in a medium sauté pan, add the garlic and anchovies, mash them with a wooden spoon to a paste, and cook for about 4 to 5 minutes, until the garlic is barely softened and beginning to turn golden. Add the red pepper flakes and continue cooking briefly. Taste for salt. Drain the pasta and broccoli rabe, toss them into the pan with the anchovies and garlic, and mix together well.

Transfer to a heated serving platter, toss with the best quality extra-virgin olive oil, grate the ricotta salata cheese over the top and serve immediately.