Pasta With Garlicky Anchovies and Broccoli Rabe
Published February 4, 2020
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt
12 ounces short pasta, such as shells, wagon wheels or rigatoni
2 packed cups parsley, leaves and tender stems
10 anchovy fillets, preferably packed in olive oil (one 2-ounce tin)
1 small bunch scallions, white and green parts, chopped
2 tablespoons capers, drained (optional)
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, finely grated or minced to a paste
1 (1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces
½ cup chopped fresh tomato (plum, cherry or grape work well)
2 tablespoons unsalted butter, cut into pieces
¾ teaspoon grated lemon zest
Pinch of red-pepper flakes
Freshly ground black pepper
Ricotta, for serving (optional)
Nutritional analysis per serving (4 servings)
75 grams carbs; 43 milligrams cholesterol; 586 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 23 grams fat; 8 grams fiber; 789 milligrams sodium; 23 grams protein; 4 grams sugar
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.
Delicious.
Made as is but added a can of chick peas. But yes, to make sure the broccoli cooked I covered the pan for a few minutes to steam them. Perfect midweek meal.
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.