In this classic Italian pasta recipe, anchovies are mashed into olive oil to add amazing depth to the garlicky sauce. If broccoli rabe is too bitter, you can use broccolini or broccoli in its place. Source: EatingWell Magazine, September/October 2014

Jane Black
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Ingredients

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Directions

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  • Bring 2 quarts of water to a boil in a large pot. Stir in salt, add pasta and cook according to package instructions until just tender. Drain, reserving 1/2 cup of the water.

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  • Meanwhile, thoroughly wash broccoli rabe and trim off tough ends. Chop into 2-inch lengths. Leave some of the water clinging to the leaves and stems; this will help create a sauce.

  • Heat oil in a large skillet over medium heat until it starts to shimmer. Add garlic, crushed red pepper and anchovies, mashing the fillets until they dissolve. Add the broccoli rabe (you may have to do this in batches, stirring each batch a little until it wilts enough to add more). Cook, stirring, until almost tender, 6 to 10 minutes. Add tomatoes and toss until they begin to soften, about 2 minutes. Add the pasta and toss to coat. If it's too dry, add a little of the reserved pasta water. Serve immediately, garnished with Parmesan if desired.

Nutrition Facts

359 calories; total fat 12.1g 19% DV; saturated fat 1.8g; cholesterol 5mg 2% DV; sodium 388mg 16% DV; potassium 484mg 14% DV; carbohydrates 49.5g 16% DV; fiber 6.9g 28% DV; sugar 3g; protein 14.9g 30% DV; exchange other carbs 4; vitamin a iu 4441IU; vitamin c 38mg; folate 298mcg; calcium 181mg; iron 5mg; magnesium 64mg; thiamin 1mg.