2000s Recipes + Menus

Gemelli with Broccoli Rabe and Anchovies

Serves4 to 6
  • Active time:10 min
  • Start to finish:30 min
January 2007
Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.
  • 1 lb gemelli or other corkscrew pasta
  • 1 (1-lb) 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-oz) can flat anchovy fillets, drained
  • 1/2 teaspoon dried hot red-pepper flakes, or to taste
  • 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 (see Tips) 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.
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