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.
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
1
1
1
1
2
12
3
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Preparation
Step 1
Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper.
Step 2
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.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
Step 4
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.