This recipe is a go-to for a quick and easy weeknight dinner. There are several different chefs who publish this recipe, and each have their own unique version.

This particular recipe caught my attention because of the addition of anchovies. Fortunately, it lived up to all my expectations.

Combined with the red pepper flakes, the anchovies gave the dish a nice “edge” to the flavor. It helped to take out that “bitter bite” you often get with broccoli rabe. 

This original recipe is courtesy of Martha Stewart. I did make a few changes to the process, however. While this dish was initially prepared with orecchiette pasta, I found that it could be made with any short cut pasta, such as ziti, or cavatappi, It just so happened that they had freshly made cavatappi in the refrigerated section of my supermarket, so I decided to use it as a substitute. Because my family loves anchovies, I used a little more that Martha did. Of course I also used a little bit more garlic as well ( and you should too) and squeezed in a half of a lemon. I also changed the instructions to make it a little easier for you to follow. 

This recipe says it will serve 4 people, but I think it can easily serve 4-6. 

Ingredients for Cavatappi with Broccoli Rabe

1 1/2 lbs. broccoli rabe, rinsed and cut into small pieces
1 pound cavatappi pasta (I used cavatappi, you can use any pasta you prefer)
1/4 cup olive oil
3 cloves garlic, minced
5 anchovy fillets 
1/8 to 1/4 tsp. crushed red pepper
1/3 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Lemon wedges, for serving

Bring a large pot of water to a boil; salt generously. Add broccoli rabe.

Prepare a bowl with a generous amount of ice and cold water.

Cook the broccoli rabe until leaves are wilted, about 1 -2 minutes. Using a slotted spoon transfer broccoli rabe to ice bowl to stop cooking process.

Return water to a boil,, and add pasta; cook 2 minutes less than package instructions.

RESERVE 1 CUP OF PASTA WATER.

Drain pasta and set aside.

Heat oil in a large skillet over medium-low heat. 

Add anchovy fillets and cook them until they melt, about 3-4 minutes. Add garlic and cook for 30 seconds. Add crushed red pepper and broccoli rabe.

Cook until heated about 4-5 minutes. 

Add pasta to the broccoli rabe mixture; toss to combine.

 

Pour in the reserved pasta water, a little at a time, until you reach the desired thickness of the sauce.

Season with 1 tsp. of salt and 1/2  tsp. pepper.

Sprinkle with Parmesan cheese.

Garnish with lemon wedges.

It’s that simple!