Pasta with Anchovy Butter and Broccoli Rabe
A flavorful pasta dish combining the umami richness of anchovy butter with bitter broccoli rabe, garlic, and Pecorino cheese. This sophisticated Italian-inspired meal balances bold flavors with the comfort of perfectly cooked pasta.
Ingredients
- •1 jar oil-packed anchovies
- •1 cup unsalted butter
- •to taste kosher salt and pepper
- •1 bunch broccoli rabe
- •1 tablespoon olive oil
- •2 cloves garlic
- •12 ounces campanelle or penne
- •3 ounces Pecorino or Parmesan
- •finely grated
- •plus shaved for serving
Cooking Instructions
- 1.
Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper.
5 min
- 2.
Tear broccoli rabe leaves into 2" pieces; set aside. Thinly slice stems 1/4" thick. Heat oil in a large skillet over medium. Add garlic and broccoli rabe stems and season with salt and pepper. Cook, stirring occasionally, until stems are tender, about 5 minutes.
10 min
- 3.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
12 min
- 4.
Add pasta, reserved broccoli rabe leaves, 1/4 cup pasta liquid, and 3 tablespoons anchovy butter to skillet (save remaining butter for another use). Cook, tossing occasionally and adding more pasta liquid as needed, until leaves are wilted and sauce coats pasta, about 4 minutes. Toss in grated Pecorino; season with salt and pepper. Serve pasta topped with shaved Pecorino.
4 min
