Gemelli with Broccoli Rabe and Anchovies
A savory Italian pasta dish combining al dente gemelli with tender broccoli rabe, umami-rich anchovies, and crispy panko breadcrumbs. The dish is enhanced with garlic, red pepper flakes, and extra-virgin olive oil for a perfect balance of flavors and textures.
Ingredients
- •1 pound gemelli or other corkscrew pasta
- •1 bunch broccoli rabe
- •1 cup panko
- •½ cup extra-virgin olive oil
- •6 cloves garlic
- •1 can anchovy fillets
- •½ teaspoon dried hot red-pepper flakes
- •to taste
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
- 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.
11 min
- 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.
10 min
- 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.
3 min
- 5.
Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
2 min
- 6.
Serve pasta sprinkled with some toasted panko and pass remainder.
1 min
