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Pasta with Broccolini, Anchovies and Garlic
This speedy one-pot pasta dish is a riff on classic orecchiette con cime di rapa, or orecchiette with broccoli rabe, from Puglia in southern Italy. We opt for sweet, mild Broccolini instead of broccoli rabe, which has a notable bitterness, and we cut the stalks into small pieces that combine well with the pasta. If you’re a fan of rabe, feel free to use it, but reduce the cooking time by a minute or two, as rabe tenderizes more quickly. Each of the other ingredients plays a key role in the dish, lending big, bold and bright Mediterranean flavor. Oil-packed anchovies are sold in tins and jars that vary in size; a two-ounce container should contain about 12 fillets, the amount needed for this recipe.
4 to 6
Servings
30 minutes
Ingredients
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1
pound campanelle, fusilli or other short pasta
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Kosher salt and ground black pepper
Directions
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01In a large Dutch oven, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve about 2 cups of the pasta cooking water, then drain in a colander; set aside.
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