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Pasta with Anchovy Butter and Broccoli Rabe

Pasta with Anchovy Butter and Broccoli Rabe

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Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta.


  • 1 3.5–oz. jar oil-packed anchovies, drained, chopped
  • 1 cup (2 sticks) unsalted butter, room temperature
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves thinly sliced
  • 12 oz. campanelle or penne
  • 3 oz. Pecorino or Parmesan, finely grated, plus shaved for serving

Recipe Preparation

  • 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 ¼” 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 ½ cup pasta cooking liquid.

  • Add pasta, reserved broccoli rabe leaves, ¼ cup pasta liquid, and 3 Tbsp. 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.

Nutritional Content

Calories (kcal) 530 Fat (g) 18 Saturated Fat (g) 10 Cholesterol (mg) 40 Carbohydrates (g) 71 Dietary Fiber (g) 3 Total Sugars (g) 5 Protein (g) 21 Sodium (mg) 660Reviews SectionWhy would you mash anchovies into two sticks (eight tablespoons) of butter if the recipe only calls for three tablespoons? That is ridiculous. It's not like it's hard to mash anchovies into butter.

Watch the video: Spaghetti Aglio e Olio and Anchovies Recipe