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

• Kosher salt, freshly ground pepper

• 1 bunch broccoli rabe

• 1 tablespoon olive oil

• 2 garlic cloves, thinly sliced

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.