With a few pantry staples, garlic, and leafy greens you can make this fast and delicious one-pot meal. Do not omit the anchovies, they give the dish a subtle depth of flavor. Broccoli rabe is our preferred green, but kale and mustard greens also work.
Prep Time: 15m
Cook Time: 15m
Servings: 4 to 6
2 bunches of greens (broccoli rabe, kale, mustard greens), about 1 1/2 lbs, roughly chopped
1 lb shaped pasta (orecchiette, fusilli, or shells)
1/3 cup extra virgin olive oil, more to taste
3 garlic cloves, minced
4 anchovy fillets, chopped
1/2 teaspoon red chili flakes, more to taste
3 tablespoons plain dried bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
Freshly grated black pepper, to taste
1/2 cup grated parmesan cheese, more to taste
- Bring a large pot of water to a boil. Add one tablespoon salt, the pasta, and the greens. Cook, uncovered until the pasta is al dente, and drain.
- While the pasta cooking, heat the oil in a large skillet over medium heat. Add the garlic, anchovies, chili pepper flakes and stir, mashing up the anchovies, until garlic just begins to color. Turn off heat, add the bread crumbs and give a quick stir. The bread crumbs will change color almost immediately.
- Once the pasta is drained, add to the skillet and turn the heat back on to low. Add parsley, half the cheese, some black pepper and mix everything until well combined. Taste and adjust seasoning, adding salt, pepper or a drizzle of oil.
- Serve with more cheese and a drizzle of olive oil. Terrific hot, but also makes great leftovers enjoyed at room temperature and even cold.
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