They beauty of pasta is that it is delicious , easy to cook , economical and always on hand , a pantry staple. This dish is best prepared with Fusilli (corkscrews ) or farfalle ( butterflies ) . It is wholesome , filling and very satisfying . Just add a salad and you have a perfect weeknight meal.
4 to 6 servings
Food and Wine
1 1/2 lbs broccoli rabe , thick stems trimmed and peeled
3 tbs extra virgin olive oil
6 large garlic cloves , minced
3 anchovy fillets , mashed ( vegans please omit)
1/2 tsp crushed red pepper
Salt and freshly ground pepper
1 lb fusilli
1 tbs unsalted butter
Freshly grated Pecorino Romano cheese , for serving
Steam the broccoli rabe until just tender, about 3 minutes. Coarsely chop.
Heat oil in a large skillet . Add the garlic and cook over low heat until golden , about 3 minutes. Add the anchovies (optional ) and crushed red pepper and cook for 1 minute. Add broccoli rabe and cook , stirring , until the flavors are well blended , about 4 minutes . Season with salt and black pepper and keep warm.
Cook the pasta in a large pot of boiling salted water , stirring occasionally , until al dente. Reserve 3 tbs of the pasta cooking liquid and toss again . Season with salt and pepper ; transfer to a warmed bowl . Serve at once , passing the cheese separately.
Filed under: italian, Vegetarian Tagged: | Food and Wine Magazine, Pasta with broccoli rabe, Quick and easy, Vegan, Vegetarian
