![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pasta with Garlicky Broccoli Rabe.
"This pasta is a total crowd-pleaser, especially if you forget to mention the anchovies in the sauce (no one will know they're there if you don't tell them)."
1 lb broccoli rabe
2 Tbsp olive oil
4 cloves garlic, thinly sliced (Ha! I used... more.)
4-8 oil-packed anchovy filets, chopped
2-4 Tbsp kalamata olives, chopped
pinch of crushed red pepper flakes
1 lb short pasta, such as fusilli (we used campanelle, "little bells")
1/2 cup torn basil, or parsley (we used basil)
1 lemon
1/2 cup sliced roasted bell peppers
4 oz fresh mozzarella, torn into 1" pieces (I used buffalo mozz balls to avoid tearing)
Trim away any tough stems from the broc rabe and discard. Slice the tender stems and leaves into 1/2" lengths. You should have 7-8 cups. In a large* skillet, heat the oil over medium heat. Add the garlic, anchovies, olives, and red pepper flakes and cook 1-2 minutes, until the garlic is lightly golden at the edges. Stir in the broccoli rabe.
Add the pasta and 4 1/2 cups water. 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, 10-12 minutes. Remove the pan from the heat and stir in the basil and bell peppers. Grate lemon zest into the pan, then add the mozzarella and toss well. Cut the zested lemon in half and squeeze in lemon juice to taste.
What worked: This was satisfying and a nice mix.
What didn't: "Large pan" my ass. I used our biggest saucepan and I was cramming the pasta in there (gently, or it would have spilled over). I should have used our ginormous pot. Surprisingly fiddly for a one-pot dish.
Finally, if "Garlicky" is in the name, 4 cloves is seriously insufficient for 1 lb pasta.
Will I make it again? Probably, although we like Pasta alla Fred better.
* Lies! Use the ginormous pan.
"This pasta is a total crowd-pleaser, especially if you forget to mention the anchovies in the sauce (no one will know they're there if you don't tell them)."
1 lb broccoli rabe
2 Tbsp olive oil
4 cloves garlic, thinly sliced (Ha! I used... more.)
4-8 oil-packed anchovy filets, chopped
2-4 Tbsp kalamata olives, chopped
pinch of crushed red pepper flakes
1 lb short pasta, such as fusilli (we used campanelle, "little bells")
1/2 cup torn basil, or parsley (we used basil)
1 lemon
1/2 cup sliced roasted bell peppers
4 oz fresh mozzarella, torn into 1" pieces (I used buffalo mozz balls to avoid tearing)
Trim away any tough stems from the broc rabe and discard. Slice the tender stems and leaves into 1/2" lengths. You should have 7-8 cups. In a large* skillet, heat the oil over medium heat. Add the garlic, anchovies, olives, and red pepper flakes and cook 1-2 minutes, until the garlic is lightly golden at the edges. Stir in the broccoli rabe.
Add the pasta and 4 1/2 cups water. 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, 10-12 minutes. Remove the pan from the heat and stir in the basil and bell peppers. Grate lemon zest into the pan, then add the mozzarella and toss well. Cut the zested lemon in half and squeeze in lemon juice to taste.
What worked: This was satisfying and a nice mix.
What didn't: "Large pan" my ass. I used our biggest saucepan and I was cramming the pasta in there (gently, or it would have spilled over). I should have used our ginormous pot. Surprisingly fiddly for a one-pot dish.
Finally, if "Garlicky" is in the name, 4 cloves is seriously insufficient for 1 lb pasta.
Will I make it again? Probably, although we like Pasta alla Fred better.
* Lies! Use the ginormous pan.
no subject
Date: 2024-11-20 04:23 pm (UTC)