This Sicilian-inspired dish is all about creating balance: Pungent broccoli rabe is tempered by briny anchovies, tart lemon and earthy pine nuts. It's also wonderful with sardines instead of anchovies.
Makes 4 servings
1 medium bunch broccoli rabe
8 ounces pasta, such as penne or rigatoni
3 tablespoons raisins (soaked in a little white wine)
1/4 cup pine nuts
1/2 cup breadcrumbs
2 tablespoons olive oil
1 (2-ounce) can anchovies in olive oil, not drained
1 small garlic clove, finely chopped
1 shallot, finely chopped
2 teaspoons lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
Extra-virgin olive oil, for drizzling
Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 1 1/2 to 2 minutes.Drain and plunge into a bowl of ice water. Shocking the rabe will maintain its vivid green color and stop it from cooking. After a couple of minutes, drain, squeezing out excess water.
In a large saucepan, cook pasta in salted boiling water until al dente. Drain.
Place the raisins in a small bowl and cover with a little dry white wine. Let them soak about 10 minutes to become infused with the flavor of the wine.
Crush the pine nuts either by pulsing in a food processor until a coarse mixture forms or by placing between two sheets of parchment paper and crushing with a rolling pin. In a small, dry skillet over medium heat add the crushed pine nuts and breadcrumbs. Shake pan in a back-and-forth motion until they are golden and aromatic, about 1 to 2 minutes. Remove from heat and set aside.
In a large skillet over medium heat, warm the olive oil. Add anchovies, lightly breaking them up into small pieces with a wooden spoon. Add garlic and shallots, sauteing 2 to 3 minutes, or until lightly browned. Add broccoli rabe and saute 2 minutes. Add cooked pasta and toss well. Add the drained raisins, lemon juice, lemon zest, crushed red pepper and salt. Toss until pasta is well coated and warmed through, 1 to 2 minutes.
Serve hot. Drizzle servings with extra-virgin olive oil.
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