Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in the US as broccoli rabe. Plus:  F&W's Italian Recipe Guide 

Food & Wine
September 2014

Gallery

© Andrea Wyner

Recipe Summary

total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of salted boiling water, cook the broccoli rabe until just tender, about 6 minutes. Using tongs, transfer the broccoli rabe to a work surface and let cool slightly, then coarsely chop.

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  • Add the pasta to the boiling water and cook until al dente. Drain the pasta, reserving 1 cup of the cooking water.

  • In the same pot, heat the olive oil. Add the garlic, crushed red pepper and anchovies and cook until fragrant, about 2 minutes. Add the chopped broccoli rabe, pasta and reserved cooking water, season with salt and black pepper and cook, stirring, until hot, about 2 minutes. Serve right away.

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