Gemelli with Broccoli Rabe and Anchovies |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies. Ingredients:
1 pound gemelli or other corkscrew pasta |
1 (1-pound) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces |
1 cup panko (japanese crisp bread crumbs) |
1/2 cup extra-virgin olive oil |
6 garlic cloves, coarsely chopped |
1 (2-ounce) can flat anchovy fillets, drained |
1/2 teaspoon dried hot red-pepper flakes, or to taste |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
6. Serve pasta sprinkled with some toasted panko and pass remainder.
|
|