Pasta with Anchovy Butter and Broccoli Rabe

Ingredients for Pasta with Anchovy Butter and Broccoli Rabe

• 1 3.5–ounces jar oil-packed anchovies, drained, chopped

• 230g (2 sticks) unsalted butter, room temperature

• Sal kosher, pimienta recién molida

• 1 bunch broccoli rabe

• 1 cucharada de aceite de oliva

• 2 dientes de ajo, finamente cortados

• 350g campanelle or penne

• 90g Pecorino or Parmesan, finely grated, plus shaved for serving

Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper.

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.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.

Add pasta, reserved broccoli rabe leaves, 1/4 cup pasta liquid, and 45ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.