Several years ago, after watching an episode of this new Food Network show called 30 Minute Meals, I decided to take the somewhat unheard-of chef's advice. According to this Rachael Ray lady, anchovies lose their intense fishy flavor when cooked down in a sauce. After trying one of her recipes, I realized she was right! Since then, I've made many pasta dishes that include anchovies as an ingredient.
I can't wait to experiment with this broccoli rabe variation. Toasted panko bread crumbs provide crunch and crushed red pepper flakes add a subtle heat. Ready to overcome your fear of anchovies? Get the recipe and read more.
From Gourmet
Ingredients
1 pound gemelli or other corkscrew pasta
1 (1-pound) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
1 cup panko (Japanese crisp bread crumbs)
1/2 cup extra-virgin olive oil
6 garlic cloves, coarsely chopped
1 (2-ounce) can flat anchovy fillets, drained
1/2 teaspoon dried hot red-pepper flakes, or to taste
Directions
- Put oven rack in middle position and preheat oven to 350°F.
- 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.
- 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.
- 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.
- Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
- Serve pasta sprinkled with some toasted panko and pass remainder.
Serves 4-6.
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Moschino Jeans
I make this one all the time, and it's fantastic! A little grated Parm and some fresh cracked pepper is a great way to finish it off, too. And if you're anchovy-shy, it's actually a pretty good dish without, too -- just be sure to add a little extra salt and Parmesan to make up for the saltiness the anchovies would have added to the dish.
1i like the concept of the recipe, not the host, and not the anchovies (given that they ARE a fish). i think that it's good information to know that you will lose some of the fishy-ness when you make this one since you're cooking down the anchovies, and that's a little known cooking fact. i guess this just goes to show that you don't have to be formally trained as a chef to know what you're doing.
2So funny! I was just looking for a pasta recipe using broccoli rabe. This one sounds so good. And I have some anchovies in the fridge. Yay!
3Mhmm I love brocolloi and pasta. One of my fav food combos. Sadly, they don't sell half of the ingredients listed in my area
My local grocers don't even sell ginger!
4I'm going to give this a try without the pasta.
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