SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC
An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.
Provided by Stephen Van Houten
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
- Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
- Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g
PASTA WITH BROCCOLI RABE (CIMA DI RAPA)
This is a very popular winter dish in Italy. Broccoli rabe is sauteed then tossed with anchovies, garlic, bread crumbs and grated Pecorino Siciliano cheese. This version was given to me by a Sicilian friend. Enjoy with a nice hearty red wine and you'll be ready for any winter weather! Garnish with a little more bread crumbs and grated cheese.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
- Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.
Nutrition Facts : Calories 696.3 calories, Carbohydrate 101.9 g, Cholesterol 34.4 mg, Fat 21.7 g, Fiber 9.4 g, Protein 25.9 g, SaturatedFat 6.4 g, Sodium 1144 mg, Sugar 3.8 g
PASTA WITH GARLICKY ANCHOVIES AND BROCCOLI RABE
Anchovies star in this robust, wintery pasta dish, lending a savory backbone to a pan full of wilted broccoli rabe and fresh tomatoes. Although the anchovies and garlic are sautéed in olive oil, butter is added at the end, giving the sauce some richness and body, and mellowing the bitterness of the broccoli rabe. Note that while the ricotta adds creaminess to the pasta, it is strictly optional. Leave it out for a leaner dish with a more concentrated flavor.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
- While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
- Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
- Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
- Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
- Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.
GEMELLI WITH BROCCOLI RABE AND ANCHOVIES
Categories Fish Garlic Pasta Vegetable Bake Christmas Quick & Easy Dinner Winter Broccoli Rabe Gourmet Pescatarian Dairy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
- While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
- While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.
- Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
- Serve pasta sprinkled with some toasted panko and pass remainder.
BROCCOLI RABE & GARLIC PASTA
"I created this because I needed a quick entrée with few ingredients. The garlic flavored oil makes the broccoli rabe less bitter, and with toasted garlic, it's a great dish." -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.
Nutrition Facts : Calories 428 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 518mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Provided by Sheela Prakash
Categories Dinner Lunch Pasta Broccoli Capers Anchovy Breadcrumbs Garlic Pescatarian Dairy Free Quick & Easy Healthy Soy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
- Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
- Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
- Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
- When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
- Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.
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