Pasta with Broccoli Rabe, Raisins, and Pine Nuts
By America's Test KitchenPublished on September 25, 2011
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
2 anchovy fillets, rinsed4 tablespoons extra-virgin olive oil ½ teaspoon grated lemon zest plus 1 tablespoon juice4 garlic cloves, minced1 pound orecchiette pastaSalt ½ teaspoon red pepper flakes 1 pound broccoli rabe, trimmed and cut into ¼-inch pieces½ cup dark raisins 1 cup low-sodium chicken broth 1 ½ tablespoons unsalted butter 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving2 tablespoons chopped fresh mint leaves, optional¼ cup pine nuts, toasted
Before You Begin
It’s important that some water still clings to the rabe after washing to help it steam during cooking. Our preference is to make this dish with orecchiette pasta, but fusilli and campanelle also work well.
Instructions
- Using fork, smear anchovies on cutting board into uniform paste (you should have about 1 teaspoon). Combine anchovy paste, 1 tablespoon oil, lemon juice, and 1 teaspoon garlic in bowl; set aside.
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- While pasta cooks, heat remaining 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat, until shimmering. Add remaining 3 teaspoons garlic and pepper flakes; cook, stirring often, until fragrant, 1 to 2 minutes. Increase heat to high, add half of broccoli rabe; cook, stirring often, until just wilted, about 1 minute. Add remaining broccoli rabe, raisins, and ½ teaspoon salt; cook, stirring often, until crisp-tender, 2 to 3 minutes. Transfer broccoli rabe and raisins to colander set in bowl. Do not wash skillet.
- Bring chicken broth and ¾ cup pasta water to boil in now empty skillet over high heat. Reduce heat to medium and simmer until reduced to about 1 cup, 4 to 6 minutes. Remove skillet from heat and whisk in reserved anchovy mixture and butter. Add sauce, reserved broccoli rabe and raisins, ½ cup Parmesan, and mint, if using, to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency and sprinkle with pine nuts. Serve immediately, passing remaining Parmesan separately.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
2 anchovy fillets, rinsed
4 tablespoons extra-virgin olive oil
½ teaspoon grated lemon zest plus 1 tablespoon juice
4 garlic cloves, minced
1 pound orecchiette pasta
Salt
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into ¼-inch pieces
½ cup dark raisins
1 cup low-sodium chicken broth
1 ½ tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons chopped fresh mint leaves, optional
¼ cup pine nuts, toasted
Test Kitchen Techniques
Ingredients
2 anchovy fillets, rinsed
4 tablespoons extra-virgin olive oil
½ teaspoon grated lemon zest plus 1 tablespoon juice
4 garlic cloves, minced
1 pound orecchiette pasta
Salt
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into ¼-inch pieces
½ cup dark raisins
1 cup low-sodium chicken broth
1 ½ tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons chopped fresh mint leaves, optional
¼ cup pine nuts, toasted
Test Kitchen Techniques
Ingredients
2 anchovy fillets, rinsed
4 tablespoons extra-virgin olive oil
½ teaspoon grated lemon zest plus 1 tablespoon juice
4 garlic cloves, minced
1 pound orecchiette pasta
Salt
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into ¼-inch pieces
½ cup dark raisins
1 cup low-sodium chicken broth
1 ½ tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons chopped fresh mint leaves, optional
¼ cup pine nuts, toasted
Test Kitchen Techniques
Why This Recipe Works
Sautéing the rabe provided a tender-firm bite, but the intensely bitter flavor was off-putting to tasters. Adding a splash of pasta water and chicken broth to the skillet as we sautéed the rabe helped tame the bitterness, and also provided ample flavor. Some Parmesan cheese along with a paste of anchovy fillets, lemon juice, and olive oil rounded out the flavors of our sauce.
Before You Begin
It’s important that some water still clings to the rabe after washing to help it steam during cooking. Our preference is to make this dish with orecchiette pasta, but fusilli and campanelle also work well.
Instructions
- Using fork, smear anchovies on cutting board into uniform paste (you should have about 1 teaspoon). Combine anchovy paste, 1 tablespoon oil, lemon juice, and 1 teaspoon garlic in bowl; set aside.
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- While pasta cooks, heat remaining 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat, until shimmering. Add remaining 3 teaspoons garlic and pepper flakes; cook, stirring often, until fragrant, 1 to 2 minutes. Increase heat to high, add half of broccoli rabe; cook, stirring often, until just wilted, about 1 minute. Add remaining broccoli rabe, raisins, and ½ teaspoon salt; cook, stirring often, until crisp-tender, 2 to 3 minutes. Transfer broccoli rabe and raisins to colander set in bowl. Do not wash skillet.
- Bring chicken broth and ¾ cup pasta water to boil in now empty skillet over high heat. Reduce heat to medium and simmer until reduced to about 1 cup, 4 to 6 minutes. Remove skillet from heat and whisk in reserved anchovy mixture and butter. Add sauce, reserved broccoli rabe and raisins, ½ cup Parmesan, and mint, if using, to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency and sprinkle with pine nuts. Serve immediately, passing remaining Parmesan separately.
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