Pasta with Garlicky Broccoli Rabe Lemon Zest and Mozzarella

Ingrediente

SERVES 4

1 bunch (about 1 pound) broccoli rabe

3 tablespoons extra-virgin olive oil, plus more for serving

4 garlic cloves, thinly sliced

4 to 8 oil-packed anchovy fillets, chopped

Pinch of crushed red pepper flakes, plus more for serving

1 pound short pasta, such as gemelli, orecchiette, or fusilli

1 teaspoon kosher salt, plus more to taste

½ cup torn fresh basil leaves (or use parsley or mint)

1 lemon

4 ounces fresh mozzarella, torn into 1-inch pieces (about

1 cup)

Flaky sea salt, for serving

Instrucțiuni

1. Trim away the thick, tough stems from the broccoli rabe and discard them. Slice the tender stems and leaves into ½-inch lengths. Leave the florets whole. You should have 7 to 8 cups.

2. In a large skillet, heat the oil over medium heat. Add the garlic, anchovies, and red pepper flakes and cook until the garlic turns lightly golden at the edges, 1 to 2 minutes. Stir in the broccoli rabe.

3. Add the pasta, 4½ cups water, and the kosher salt to the pan. Let the water come to a boil, then cover the pan. Cook, stirring and tossing the pasta once or twice, until it is cooked through but still al dente, 10 to 12 minutes. If the skillet dries out before the pasta is cooked through, add a little water. And if there's a bit of water left in the pan at the end, fear not, the pasta will absorb it in the next step. Just make sure to take the pan off the heat before the pasta gets too soft.

4. Remove the pan from the heat and stir in the basil. Grate 1 teaspoon lemon zest directly into the pan, then add the mozzarella and toss well. Season to taste with kosher salt. Cut the zested lemon in half and squeeze in lemon juice to taste. Serve garnished with more red pepper flakes, if you like, along with flaky sea salt and a drizzle of oil.

Note

VEG IT UP

Add 1 or 2 cups of halved cherry tomatoes seasoned with a little salt, or ½ cup sliced roasted red peppers, at the very end, along with the lemon juice (after you've added the mozzarella). This adds great color to the mix. Or, to contribute a little sweetness, stir in ½ cup fresh or frozen corn kernels or peas along with the broccoli rabe.

VEGAN UPGRADE

Substitute ¼ cup finely chopped kalamata olives for the anchovies and then skip the cheese at the end (it's nice here but not at all necessary).