Pasta With Garlicky Anchovies and Broccoli Rabe Recipe (2024)

Oh, just boil broc. or broc. rabe in salted water until crisp-tender; save the water and cook pasta in it until not quite al dente; drain, reserving 1 C of cooking water. Meanwhile in a large skillet sweat some sliced garlic. Add cooked broc, sardines, raisins (plump in wine if dry), toasted pine nuts, maybe lemon zest, salt, pepper, gently mix, cook 2 min . Add cooked pasta, salt, pepper, red pepper flakes and some of the reserved water; mix gently again, cook for another 2 min.

Made this yesterday. Fantastic. Didn’t use ricotta. Lots of flavor.

I like this dish in general, I’ve had other versions. I this one is overly full of ingredients. I didn’t think the tomatoes, capers, parsley added that much and maybe even done without the scallions. The b rabe is powerful and nicely balanced with garlic and anchovies, red pepper and ricotta. That seems like enough for me. The other ingredients sort of muddied the flavors to my taste.

More tomatoes

I did not have the pasta listed used orzo -

You can use sardine filets or canned tuna instead of anchovies, if you like. Equally delicious!

I always par-boil the broccoli rabe to get rid of the bitterness.

This is a great take on puttanesca. The only thing I do differently is blanch the rabe before adding to the pan. It takes out some of the bitterness, and you then don't have to cook everything so long.

I just cooked this and LOVE Love Love it!Thank you

Wow, this was amazing. I loved it! The broccoli rabe wasn't too bitter at all. I used the olive oil from the anchovy tin to garnish the final dish for a little extra salty joy. I also skipped the ricotta and added an extra tablespoon of butter to make it a little creamier.

Made this last night, according to recipe, BUT I can’t lie, I snuck in a link of spicy Italian sausage. Broke up and cooked that first, then once it was crispy crumbly, moved on to the step with the quick sauté of the anchovies and minced garlic, doing that in the pan along with the sausage. Dropped the red pepper flakes since the sausage was spicy already. Used the ricotta on top. Fabulous!

Absolutely different AND delicious. Surprised by the magical way the lemon zest pulled out the distinct flavors of the capers, garlic, and parsley. Used all of the anchovies, as written, and could only taste the lovely umami. I loved the ricotta and found it elevated this dish from interesting to extraordinary.

I will try it next time with shallots instead of scallions.

Dear Melissa and NYT: I love your pasta dishes and this didn’t disappoint, but please ramp back the amount of pasta called for. This only needs 8 oz pasta for four people, as the serving amount on all brands of dry pasta per person - and the calories, etc - is 2 ounces, not 3. I often see NYT recipes as having too much pasta for the amount of non-carb ingredients. Healthier and tastier to keep the pasta at the recommended amount!

No ricotta so used fresh drained mozzarella. Was great.

Great exactly as is!

Misread the directions and added the garlic to the parsley mixture, but I really enjoyed this. Made with oricchete and feta. Didn’t need any pasta water - the oil and water released from the ingredients was enough. Delicious meal for strong flavor lovers!

No parsley and capers. No ricotta. Forgot the butter and it turned out very nice with plenty of good pecorino. Tomato was a must.

This was ok, but I didn’t love it, though I love rapini. Won’t make again.

Made this and added white beans and upped the garlic and used Meyer lemon at the end. Little dabs of ricotta, It's very tasty!!!!

Use 1 cup basil and 1 cup parsley instead of all parsley

This was fantastic! Followed the recipe but used baby broccoli instead of broccoli rabe, half the parsley, and some lovely multicolored bow tie pasta. My 3 and 5 year olds ate every bit of it.

Substituted kale for the broccoli rabe. Works!

Dear Melissa and NYT: I love your pasta dishes and this didn’t disappoint, but please ramp back the amount of pasta called for. This only needs 8 oz pasta for four people, as the serving amount on all brands of dry pasta per person - and the calories, etc - is 2 ounces, not 3. I often see NYT recipes as having too much pasta for the amount of non-carb ingredients. Healthier and tastier to keep the pasta at the recommended amount!

I am stymied about the whole “dollop of ricotta” thing. Does anyone have a suggestion for how much to use? And should it be spooned on top in little dabs or one big dollop? Should it be stirred in? Sorry if I sound dumb; ricotta is just not in my wheelhouse

While I was growing up my mom made anchovy pasta on Christmas eve. My older son Christopher has stated is the best sauce he's ever tasted.I like the addition of brockley to this recipe. It will go on the menu for this week.

Broccoli is bitter.. will try blanching it next time

Made this without pasts (for health) and without tomatoes (I had none). Really good and easy, i used more garlic and anchovies though.

Very good. I used whole wheat penne, and put all chopped anchovies plus garlic and shallots (vs scallions) into the oil. Put in most of the chopped parsley with the tomatoes. Given the time of year, I used a 15 oz can of chopped vs store bought tomatoes. Wound up splashing up to 1/2 cup of pasta water, probably too much. Added parm at the end vs ricotta and forgot capers but they would be nice adds too. Broccoli rabe is bitter to some but spinach would work. This is adaptable. Enjoy!