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)

Instructions

Step 1: Bring a large pot of heavily salted water to a boil. Cook the pasta according to package instructions until it is about 1 minute shy of al dente. Reserve a cup or measuring cup of pasta water, then drain the 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 them together on a cutting board or pulse briefly in a food processor, keeping the mixture coarse.

Step 3: Heat a large skillet over medium heat. Add the olive oil, remaining 4 anchovy fillets, and half of the garlic paste. Cook, stirring, until the anchovies begin to dissolve, about 1 minute.

Step 4: Stir in the broccoli rabe, chopped tomato, about two-thirds of the parsley mixture, and a pinch of salt. Sauté until the broccoli rabe is tender, about 5 to 8 minutes, adding splashes of reserved pasta water as the pan dries out. Taste and adjust seasoning with more salt if needed.

Step 5: Add the drained pasta to the skillet along with the butter, lemon zest, remaining garlic, and red-pepper flakes. Toss until the butter melts and the pasta is well coated with the vegetables, adding more pasta water if the mixture seems dry. Season to taste with salt and freshly ground black pepper.

Step 6: Divide the pasta among serving bowls. Sprinkle with the remaining parsley mixture, drizzle with olive oil, and serve with ricotta if desired.

Tips & Variations

For a milder flavor, blanch the broccoli rabe before sautéing to reduce bitterness.

If you don’t have anchovies, you can substitute with a splash of soy sauce or miso paste for umami, though the flavor will differ.

Use any short pasta shape you prefer—rigatoni, orecchiette, or shells all work beautifully.

Adding a squeeze of fresh lemon juice just before serving can brighten the dish further.

Ricotta adds creaminess but can be omitted for a lighter dish or replaced with grated Pecorino Romano.

FAQs

Can I use frozen broccoli rabe for this recipe?

Yes, frozen broccoli rabe can be used if fresh isn’t available. Thaw and drain it well before cooking to avoid excess moisture, which can dilute the flavors.

What if I don’t like anchovies?

If anchovies aren’t your preference, try substituting with chopped olives or sun-dried tomatoes for a different savoriness, though the distinctive umami from anchovies is hard to replicate exactly.