Fusilli with Broccoli Rabe

Name: Fusilli with Broccoli Rabe
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 fillets anchovy fillets, mashed; 680 grams broccoli rabe, thick stems trimmed and peeled; 1 teaspoons crushed red pepper; 454 grams fusilli; 6 larges garlic cloves, minced; 3 Tbsps extra-virgin olive oil; 4 servings Freshly grated Pecorino Romano cheese, for serving; 4 servings Salt and freshly ground black pepper; 1 Tbsp unsalted butter

Fusilli with Broccoli Rabe is a pescatarian main course. This recipe makes 4 servings with 703 calories, 31g of protein, and 24g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, fusilli, pecorino romano cheese, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Steam the broccoli rabe until just tender, about 3 minutes. Coarsely chop.

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Broccoli Rabe

Heat the olive oil in a large skillet.

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Olive Oil

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Frying Pan

Add the garlic and cook over low heat until golden, about 3 minutes.

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Garlic

Add the anchovies and crushed red pepper and cook for 1 minute.

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Red Pepper Flakes

Anchovies

Add the broccoli rabe and cook, stirring, until the flavors are well blended, about 4 minutes. Season with salt and black pepper and keep warm.

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Salt And Pepper

Broccoli Rabe

Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 3 tablespoons of the pasta cooking liquid.

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Pasta

Water

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Pot

Drain the fusilli and return it to the pot.

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Fusilli

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Pot

Add the butter and toss well, then add the broccoli rabe and reserved liquid and toss again. Season with salt and black pepper and transfer to a warmed bowl.

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Salt And Pepper

Broccoli Rabe

Butter