Active Time

　　25 min

　　Total Time

　　25 min

　　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

　　

Ingredients

4 servings

　　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

　　

Step 1

Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper.

　　

Step 2

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.

　　

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.

　　

Step 4

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.

　　

Nutrition Per Serving

Calories 530 - Fat 18 g - Fiber 3 g

　　#### Nutritional analysis provided by Bon Appétit