Pasta With Garlicky Anchovies and Broccoli Rabe
Published Feb. 4, 2020
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- Kosher salt
- 12ounces short pasta, such as shells, wagon wheels or rigatoni
- 2packed cups parsley, leaves and tender stems
- 10anchovy fillets, preferably packed in olive oil (one 2-ounce tin)
- 1small bunch scallions, white and green parts, chopped
- 2tablespoons capers, drained (optional)
- 3tablespoons extra-virgin olive oil, plus more for drizzling
- 4garlic cloves, finely grated or minced to a paste
- 1(1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces
- ½cup chopped fresh tomato (plum, cherry or grape work well)
- 2tablespoons unsalted butter, cut into pieces
- ¾teaspoon grated lemon zest
- Pinch of red-pepper flakes
- Freshly ground black pepper
- Ricotta, for serving (optional)
Nutritional analysis per serving (4 servings)
586 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 75 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 23 grams protein; 789 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
- Step 2
While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
- Step 3
Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
- Step 4
Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
- Step 5
Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
- Step 6
Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.
Private Notes
Comments
Oh, just boil broc. or broc. rabe in salted water until crisp-tender; save the water and cook pasta in it until not quite al dente; drain, reserving 1 C of cooking water. Meanwhile in a large skillet sweat some sliced garlic. Add cooked broc, sardines, raisins (plump in wine if dry), toasted pine nuts, maybe lemon zest, salt, pepper, gently mix, cook 2 min . Add cooked pasta, salt, pepper, red pepper flakes and some of the reserved water; mix gently again, cook for another 2 min.
I like this dish in general, I’ve had other versions. I this one is overly full of ingredients. I didn’t think the tomatoes, capers, parsley added that much and maybe even done without the scallions. The b rabe is powerful and nicely balanced with garlic and anchovies, red pepper and ricotta. That seems like enough for me. The other ingredients sort of muddied the flavors to my taste.
Made this yesterday. Fantastic. Didn’t use ricotta. Lots of flavor.
This was delicious! We used frozen parsley that I had put away since we didn't have fresh. The anchovies were a nice burst of protein, and the butter in the end sealed the deal. Nice quick last minute meal.
Made again tonight as one-pot meal for myself. I made it as written, but added the gremolata ingredients without mixing them separately and threw in a can of canellini beans instead of pasta. Have tried it with and without, and find the butter to be essential. Oh, and didn't add tomatoes or ricotta. Delicious.
This was a little higher maintenance for a pasta dish but there are ways to simplify while retaining really tasty results. Tomatoes into food processor. Then use it for the parsley, scallions and anchovies. Broccoli Rabe and all ingredients can just immediately go into the pot, same Dutch oven as you used to cook pasta. Don’t worry too much about first doing garlic than rabe - it can all sauté at once with the tomatoes. Get some high quality ricotta. Was pretty great (but only if you love parsley and broccoli rabe like I do!!)