Broccoli Rabe and Anchovy Butter Pasta

What You Need:

  1. 3.5–oz. jar anchovies (with oil)
  2. 2 Sticks unsalted butter, soft
  3. Kosher salt
  4. Fresh ground black pepper
  5. 1 bunch broccoli rabe
  6. 1 tablespoon olive oil
  7. 5 garlic cloves, thinly sliced
  8. 12 oz. penne
  9. Parmesan cheese

What You Do:

  1. Mash anchovies (drain oil) into butter in a medium bowl
  2. season anchovy-butter with salt and pepper to taste
  3. Tear broccoli rabe leaves into 2” pieces and set aside
  4. Slice stems into .25″ thick pieces.
  5. Heat oil in a large skillet over medium.
  6. Add garlic and broccoli rabe stems and season with salt and pepper.
  7. Cook, stirring occasionally, until stems are tender, about 5 minutes.
  8. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
  9. Drain, reserving .5 cup pasta cooking liquid.
  10. Add pasta, broccoli rabe leaves, .25 cup pasta liquid, and 3 Tbsp. anchovy butter to skillet.
  11. Cook, tossing occasionally and adding more pasta liquid as needed, until leaves are wilted and sauce coats pasta, about 4 minutes.
  12. Toss in Parmesan; season with salt and pepper.