Recipe information
Yield
4 Servings
Ingredients
12
ounces penne pasta
1
/3 cup extra-virgin olive oil
4
garlic cloves, chopped
2
bunches broccoli rabe, chopped
8
anchovies, chopped
3
/4 teaspoon dried crushed red pepper
1
pound tomatoes, diced
1
cup chopped fresh basil, divided
2
tablespoons fresh lemon juice
1
1/4 cups grated Parmesan cheese, divided
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Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
Step 2
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
Step 3
Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.