Description
A vibrant and flavorful pasta dish featuring garlicky anchovies, tender broccoli rabe, and a fresh parsley-caper chimichurri. This recipe balances the briny depth of anchovies with the slight bitterness of broccoli rabe and bright notes from lemon zest and fresh herbs, perfect for a comforting yet sophisticated weeknight dinner.
Ingredients
Scale
For the Pasta and Broccoli Rabe
- Kosher salt, for boiling water and seasoning
- 12 ounces short pasta (such as shells, wagon wheels, or rigatoni)
- 1 (1-pound) bunch broccoli rabe, trimmed and chopped into 1-inch pieces
- 4 garlic cloves, finely grated or minced to a paste (divided)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 cup chopped fresh tomato (plum, cherry, or grape tomatoes work well)
- 3/4 teaspoon grated lemon zest
- Pinch of red-pepper flakes
- Freshly ground black pepper, to taste
For the Parsley and Anchovy Mixture
- 2 packed cups parsley leaves and tender stems, coarsely chopped
- 10 anchovy fillets, preferably packed in olive oil (about a 2-ounce tin), divided
- 1 small bunch scallions, white and green parts, chopped
- 2 tablespoons capers, drained (optional)
- Pinch of salt
For Serving (Optional)
- Ricotta cheese
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until 1 minute shy of al dente. Reserve some pasta water in a cup, then drain the pasta.
- Prepare the Parsley-Anchovy Mixture: While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using), and a pinch of salt. You may chop everything together on a cutting board or pulse briefly in a food processor, ensuring the mixture remains coarse.
- Sauté Anchovies and Garlic: Heat a large skillet over medium heat. Add 3 tablespoons of olive oil, the remaining 4 anchovies, and half the garlic paste. Cook, stirring, until the anchovies begin to dissolve, about 1 minute.
- Cook Broccoli Rabe and Tomato: Add broccoli rabe, chopped tomatoes, about two-thirds of the parsley mixture, and a pinch of salt to the skillet. Sauté until the broccoli rabe is tender, 5 to 8 minutes, adding splashes of reserved pasta water as needed to keep the pan moist. Taste and adjust salt as necessary.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet along with the butter, lemon zest, remaining garlic, and red-pepper flakes. Toss well until the butter melts and coats the pasta and vegetables evenly. Add more pasta water if the mixture seems dry. Season with salt and freshly ground black pepper to taste.
- Serve: Divide the pasta among bowls. Sprinkle with the remaining parsley mixture and drizzle with extra olive oil. Serve with ricotta cheese if desired for added creaminess.
Notes
- Using pasta water helps emulsify the sauce and bind the ingredients together.
- The parsley and anchovy mixture adds fresh herbaceousness and umami; keep it coarse for texture.
- Broccoli rabe can be slightly bitter; adjust cooking time to your preference for tenderness and flavor.
- Ricotta is optional but provides a creamy contrast to the salty and bitter flavors.
- If you prefer less saltiness, reduce the anchovies or capers accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta, broccoli rabe, anchovies, garlic, Italian pasta recipe, quick dinner, savory pasta, easy pasta dish, parsley, capers
