Pasta With Garlicky Anchovies and Broccoli Rabe

Name: Pasta With Garlicky Anchovies and Broccoli Rabe
Total time: 30 min
Yield: 4 servings
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; 1/2 cup chopped fresh tomato (plum, cherry or grape work well); 2 tablespoons unsalted butter, cut into pieces; 3/4 teaspoon grated lemon zest; Pinch of red-pepper flakes; Freshly ground black pepper; Ricotta, for serving (optional)

By Melissa Clark

Published Feb. 5, 2020

Pasta With Garlicky Anchovies and Broccoli Rabe — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 4(592)
Comments: Read comments

Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.

Featured in: Anchovies in the Pantry, Pleasure in the Pan

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Ingredients

Yield:4 servings

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)

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

592 user ratings

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Comments

Dawning Hope5 years ago

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.

elise n.5 years ago

Made this yesterday. Fantastic. Didn’t use ricotta. Lots of flavor.

Judy5 years ago

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.

Karen5 months ago

I’m always up for a recipe that uses broccoli rabe. Next time I’ll use some sun dried tomatoes in addition to the fresh. I think they would add a good balance to the caper/anchovy flavors.

SirFreddy's Mum7 months ago

No need to parboil the broccoli rabe first. 1 inch pieces do not need it. The lemon makes the dish, don't skip it. I did not make pasta and sprinkled a bit of parmesan over the finished dish. Delicious and healthy.

ROM7 months ago

While this is tasty, I cook on a ratio of effort to result, and this is way too fussy. The basic taste ingredients (anchovy, garlic, lemon zest, chilli flake) might perhaps be deployed more simply.

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