Broccoli Rabe (Rapini) and Pasta with White Bean and Anchovy Sauce
The pasta and rapini are tossed with a flavorful and creamy white bean and anchovy sauce. The ingredients are so inexpensive, but they create a delicious and wholesome meal.
preferably whole wheat, penne or small shells
rapini (broccoli rabe)
rapini, about 1 1/2 bunches, well washed, tough ends trimmed, and cut into 1 inch pieces
freshly minced, about 5 cloves
minced, with oil
1 15-ounce can, drained and well raised
chicken or vegetable
salt and black pepper
Bring a large pot of salted water to a boil.
Boil the pasta according to the direction on the package.
In the last 4 minutes, add the rapini, and keep boiling until the pasta are rapini are both cooked.
Drain and reserve ½ cup of cooking water.
Return the pasta and rapini to the pot, cover and set aside.
Meanwhile in a large skillet, heat the olive oil, garlic and anchovies over medium-low heat.
Cook until the anchovies are melted and the garlic becomes slightly brown, about 4 minutes.
Add the broth and the white beans into the skillet.
Bring to a simmer over medium heat and let simmer for about 5 minutes or until the sauce becomes creamy and thick.
Season with salt and black pepper to taste. Remove from the heat.
Pour the sauce over the pasta and rapini, sprinkle ½ cup parmesan, and gently toss until well combined.
Divide among the serving plates, and serve warm with the remaining parmesan sprinkled on top.