Lunch: Pasta with Anchovy Butter and Broccoli Rabe

Recipe by Alison Roman Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Pasta with Anchovy Butter and Broccoli Rabe

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

1 3.5 –ounces jar oil-packed anchovies, drained, chopped
1 cup (2 sticks) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 bunch broccoli rabe
1 tablespoon olive oil
2 garlic cloves, thinly sliced
12 ounces campanelle or penne
3 ounces Pecorino or Parmesan, finely grated, plus shaved for serving

Instructions

Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper.
Tear broccoli rabe leaves into 2" pieces; set aside. Thinly slice stems 1/4" thick. Heat oil in a large skillet over medium. Add garlic and broccoli rabe stems and season with salt and pepper. Cook, stirring occasionally, until stems are tender, about 5 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Add pasta, reserved broccoli rabe leaves, 1/4 cup pasta liquid, and 3 tablespoons anchovy butter to skillet (save remaining butter for another use). Cook, tossing occasionally and adding more pasta liquid as needed, until leaves are wilted and sauce coats pasta, about 4 minutes. Toss in grated Pecorino; season with salt and pepper. Serve pasta topped with shaved Pecorino.

Add a review for Pasta with Anchovy Butter and Broccoli Rabe