Active Time

　　10 min

　　Total Time

　　30 min

　　Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.

　　

Ingredients

Makes 4 to 6 servings

　　1 pound gemelli or other corkscrew pasta

　　1 (1-pound) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces

　　1 cup panko (Japanese crisp bread crumbs)

　　1/2 cup extra-virgin olive oil

　　6 garlic cloves, coarsely chopped

　　1 (2-ounce) can flat anchovy fillets, drained

　　1/2 teaspoon dried hot red-pepper flakes, or to taste

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.

　　

Step 3

While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.

　　

Step 4

While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.

　　

Step 5

Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.

　　

Step 6

Serve pasta sprinkled with some toasted panko and pass remainder.