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.

Jane Black
Source: EatingWell Magazine, September/October 2014


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 14.9g 30% DV; carbohydrates 49.5g 16% DV; dietary fiber 6.9g 28% DV; sugars 2.6g; fat 12.1g 19% DV; saturated fat 1.8g 9% DV; cholesterol 4.5mg 2% DV; vitamin a iu 4440.7IU 89% DV; vitamin c 37.9mg 63% DV; folate 297.8mcg 74% DV; calcium 181mg 18% DV; iron 5.2mg 29% DV; magnesium 64.2mg 23% DV; potassium 484mg 14% DV; sodium 388.5mg 16% DV; thiamin 0.6mg 65% DV.