Pasta with Broccoli Rabe and White Bean-Anchovy Sauce
Try this Pasta with Broccoli Rabe and White Bean-Anchovy Sauce recipe.
Try this Pasta with Broccoli Rabe and White Bean-Anchovy Sauce recipe.
- salt and pepper
- 1/2 lemon
- 3 to 4 tablespoons olive oil
- 4 anchovy fillets minced
- 4 medium cloves garlic minced
- 1/2 to 1 teaspoons red pepper flakes plus more for garnishing
- two 15 1/2-ounce cans white beans drained and rinsed (i used cannellini, but any kind of white bean is fine)
- 1 1/3 cups vegetable stock (homemade or low-sodium)
- 1 splash heavy cream (optional)
- 1 pound orecchiette penne, or other short, tubular pasta
- 1 1/2 pounds broccoli rabe washed well, trimmed, and cut into 1 1/2-inch pieces
- fresh ricotta for garnishing (optional)
- grated pecorino romano for garnishing
- Carbohydrate 91.958424124125 g
- Cholesterol 4.2 mg
- Fat 2.940087176625 g
- Fiber 8.91886181282083 g
- Protein 21.956490560375 g
- Saturated Fat 0.4968362856 g
- Serving Size 1 1 Serving (307g)
- Sodium 89.5510845666667 mg
- Sugar 83.0395623113042 g
- Trans Fat 1.1257933747 g
- Calories 474 calories
Step-by-step
- In a medium skillet over medium-low heat, heat the oil, anchovy, garlic, and red pepper flakes, stirring until anchovy dissolves, 1 to 2 minutes.
- Add beans, stock, and cream (if using). Simmer to thicken, 4 to 5 minutes, smashing the beans gently with a wooden spoon so that some of the beans remain whole but about half become mushy.
- Remove from heat, season with salt and pepper to taste, and cover to keep warm.
- Fill a large pot with water and bring to a boil. When boiling, add 1 tablespoon salt and the pasta. Cook until pasta just begins to soften, about 5 to 6 minutes.
- Add greens; cook until greens are wilted fully and pasta is al dente, 3 to 4 minutes longer.
- Reserve 1/3 cup pasta water, then drain the pasta and greens and return to pot.
- Add sauce and reserved pasta water and cook over medium-low heat, stirring to meld flavors, about 1 minute.
- Taste for salt and pepper. Squeeze half a lemon over the pot and mix to combine.
- Mix in several dollops of fresh ricotta (if using).
- Serve immediately, topping with grated cheese and more red pepper flakes at the table.
A Weeknight Wonder: Pasta with Broccoli Rabe and White Bean-Anchovy Sauce
As a busy working mom, I’m always on the lookout for recipes that are both delicious and quick to make. This pasta dish fits the bill perfectly. It’s ready in under 30 minutes, and it’s packed with flavor. The combination of slightly bitter broccoli rabe, creamy white beans, and salty anchovies is simply divine. Forget takeout; this is my go-to weeknight meal when I need something satisfying and relatively healthy.
The beauty of this recipe lies in its simplicity. There’s no complicated chopping or lengthy cooking times involved. The anchovy base creates a rich and savory sauce, which coats the pasta beautifully. The broccoli rabe adds a welcome bitterness that balances the richness, while the white beans provide a delightful creaminess. A squeeze of lemon at the end brightens everything up, adding a fresh and zesty note. I often use cannellini beans, but any kind of white bean works wonderfully. And if I have some fresh ricotta on hand, I love adding a dollop to each serving for an extra touch of creaminess. The grated pecorino romano adds a wonderful salty and sharp note that really complements the rest of the flavors.
I’ve found that this recipe is incredibly versatile. You can easily adjust the spiciness by adding more or less red pepper flakes. If you're not a fan of anchovies, you could substitute them with a tablespoon of fish sauce or even a splash of Worcestershire sauce for similar umami notes, but the anchovies truly provide a depth of flavor that's hard to replicate. Sometimes, when I'm short on time, I'll even use pre-chopped broccoli rabe to save a few extra minutes. It doesn't quite taste the same, but the convenience is worth it on some nights. This recipe has become a staple in my house, a testament to its ease and deliciousness. It's a crowd-pleaser, whether I'm serving it to my family or having friends over for a casual dinner.
Beyond its practicality, this pasta dish also offers a nutritional boost. Broccoli rabe is packed with vitamins and minerals, and the white beans are a good source of protein and fiber. It's a satisfying and healthy meal that doesn't compromise on taste. The simple ingredient list ensures that the quality of the ingredients shines through. Opting for fresh, high-quality ingredients will elevate the dish to another level. I always try to buy locally sourced produce whenever possible. The fresh ricotta, if using, is also a game-changer, enhancing the texture and taste significantly. It's a small addition that adds a big payoff.
The process is effortless and intuitive. I start by sautéing the anchovies, garlic, and red pepper flakes. The anchovies melt into the oil, infusing it with their savory essence. Then, I add the white beans, vegetable stock, and a splash of cream if I’m feeling indulgent (it's optional, but adds a wonderful touch). I gently mash some of the beans to thicken the sauce, leaving others whole for texture. While the sauce simmers, I cook the pasta al dente, adding the broccoli rabe towards the end. Finally, I toss everything together, adding a little pasta water for extra creaminess. The final touch? A squeeze of lemon and a sprinkle of pecorino romano. The result? A perfect balance of flavors and textures.
This dish is more than just a meal; it's a culinary experience. The interplay of bitterness, saltiness, creaminess, and acidity creates a symphony of flavors that will tantalize your taste buds. It's a simple recipe, yet it manages to be incredibly satisfying and deeply flavorful. This pasta dish is my secret weapon for those busy weeknights when I crave something delicious and comforting without spending hours in the kitchen. It's a dish I can confidently recommend to anyone looking for a quick, easy, and utterly delicious meal. The combination of broccoli rabe, white beans, and anchovies might seem unusual at first glance, but trust me on this one: it's a match made in heaven.
Serving Suggestions:
- Serve with a side salad for a complete and balanced meal.
- Add some toasted bread to soak up the delicious sauce.
- Garnish with extra grated cheese and red pepper flakes.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
This Pasta with Broccoli Rabe and White Bean-Anchovy Sauce recipe is a testament to the magic of simple ingredients and clever cooking. It's a weeknight lifesaver and a guaranteed crowd-pleaser. So, give it a try and enjoy!
