Pescatarian

Broccoli rabe tomato anchovy spaghetti

Name: Broccoli rabe tomato anchovy spaghetti
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch broccoli rabe; 56.7 g canned anchovies; 6 cloves garlic; 1 lemon juice; 1 Dashes red pepper flakes; 4 servings pecorino; 1 box spaghetti; 2 tomatoes

A delicious pescatarian side dish featuring broccoli rabe, tomatoes, and anchovies served with spaghetti. This recipe covers 31% of your daily requirements of vitamins and minerals. Best served as a side dish for a seafood-themed dinner or lunch.

Ingredients

broccoli rabe

1 bunch

canned anchovies

56.7 g

garlic

6 cloves

lemon juice

red pepper flakes

1 Dashes

pecorino

4 servings

spaghetti

1 box

tomatoes

Method

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.