Pasta With Anchovy Butter And Broccoli Rabe
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
58
Spice
56
Sweetness
49
Sourness
44
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper
2
Tear broccoli rabe leaves into 2" pieces; set aside
3
Thinly slice stems 1/4" thick
4
Heat oil in a large skillet over medium
5
Add garlic and broccoli rabe stems and season with salt and pepper
6
Cook, stirring occasionally, until stems are tender, about 5 minutes
7
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
8
Drain, reserving 1/2 cup pasta cooking liquid
9
Add pasta, reserved broccoli rabe leaves, 1/4 cup pasta liquid, and 3 tablespoons anchovy butter to skillet (save remaining butter for another use)
10
Cook, tossing occasionally and adding more pasta liquid as needed, until leaves are wilted and sauce coats pasta, about 4 minutes
11
Toss in grated Pecorino; season with salt and pepper
12
Serve pasta topped with shaved Pecorino
13
Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper
14
Tear broccoli rabe leaves into 2" pieces; set aside
15
Thinly slice stems 1/4" thick
16
Heat oil in a large skillet over medium
17
Add garlic and broccoli rabe stems and season with salt and pepper
18
Cook, stirring occasionally, until stems are tender, about 5 minutes
19
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
20
Drain, reserving 1/2 cup pasta cooking liquid
21
Add pasta, reserved broccoli rabe leaves, 1/4 cup pasta liquid, and 3 tablespoons anchovy butter to skillet (save remaining butter for another use)
22
Cook, tossing occasionally and adding more pasta liquid as needed, until leaves are wilted and sauce coats pasta, about 4 minutes
23
Toss in grated Pecorino; season with salt and pepper
24
Serve pasta topped with shaved Pecorino