Broccoli Rabe with Tomatoes, Anchovies & Spaghetti
Broccoli Rabe with Tomatoes, Anchovies & Spaghetti takes approximately 45 minutes from beginning to end. This recipe serves 4 and costs $2.07 per serving. One serving contains 596 calories, 31g of protein, and 12g of fat. Not a lot of people really liked this main course. 6 people have made this recipe and would make it again. Head to the store and pick up tomatoes, romano cheese, garlic, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is excellent. Try My Broccoli Rabe “spaghetti,” Tomatoes, & Chicken, Gemelli with Broccoli Rabe and Anchovies, and Broccoli Rabe with Anchovies and Breadcrumbs for similar recipes.
Servings: 4
Ingredients:
1 bunch of broccoli rabe
2 oz. can of anchovies in oil
6 cloves of garlic – chopped
1 Juice of lemon
Dashes of red pepper flakes
Grated Romano Cheese
1 box of your favorite spaghetti
2 tomatoes – chopped
Equipment:
pot
frying pan
Cooking instruction summary:
- Cut the stems of the broccoli off, about 1 inch.
- Place the broccoli in a saucepot of boiling water for about 3-4 minutes. Drain and set aside.
- Heat a large frying pan with a few drizzles of olive oil and place the garlic, red pepper flakes and tomatoes in the pan to saut until the tomatoes are soft and the garlic fragrant. Add the broccoli rabe and continue to saut for a few more minutes. Add the anchovies and toss. Continue to saut on low while preparing the spaghetti.
- When preparing the spaghetti, add a cup of the water from the spaghetti to the broccoli rabe.
- Drain the spaghetti. In a serving plate drizzle olive oil and grate Romano cheese at the bottom of the plate. Add the spaghetti, top with the broccoli rabe. Drizzle a little olive oil over the top, squeeze the juice of 1 lemon over the top and finish with freshly grated Romano cheese.
Step by step:
1. Cut the stems of the broccoli off, about 1 inch.
2. Place the broccoli in a saucepot of boiling water for about 3-4 minutes.
3. Drain and set aside.
4. Heat a large frying pan with a few drizzles of olive oil and place the garlic, red pepper flakes and tomatoes in the pan to saut until the tomatoes are soft and the garlic fragrant.
5. Add the broccoli rabe and continue to saut for a few more minutes.
6. Add the anchovies and toss. Continue to saut on low while preparing the spaghetti.When preparing the spaghetti, add a cup of the water from the spaghetti to the broccoli rabe.
7. Drain the spaghetti. In a serving plate drizzle olive oil and grate Romano cheese at the bottom of the plate.
8. Add the spaghetti, top with the broccoli rabe.
9. Drizzle a little olive oil over the top, squeeze the juice of 1 lemon over the top and finish with freshly grated Romano cheese.
Nutrition Information:
covered percent of daily need
