Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies. Ingredients 1 pound gemelli (or other corkscrew pasta) 1 (1-lb) bunch broccoli rabe coarse stems discarded; remainder cut crosswise into 1-inch pieces 1 cup panko (Japanese crisp bread crumbs) 1/2 cup extra-virgin olive oil 6 cloves garlic coarsely chopped 1 (2-oz can) flat anchovy fillets drained 1/2 teaspoon red-pepper flakes as required

Instructions
Put oven rack in middle position and preheat oven to 350°F.

Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.

While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.

While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.

Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.

Serve pasta sprinkled with some toasted panko and pass remainder.


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Yields: 4 Servings
     Gourmet magazine, January 2007, page 104

notes:  This is VERY tasty and VERY easy. Only concern is that there is a lot of olive oil -- any ideas on how to lighten w/out losing flavor? Crunchy panko is a nice touch. Went well with zinfandel -- though I probably spiced it up more than most would.

Cuisine:

Main Ingredient:   Broccoli Rabe