Penne with Broccoli Rabe, Tomatoes, and Parmigiano
(Penne con Broccoli Rabe, Pomodori e Parmigiano)
Ingredients:
12 ounces Penne pasta
1/3 cup extra-virgin olive oil
4 garlic cloves, chopped
2 bunches broccoli rabe, chopped
8 anchovies, chopped
3/4 teaspoon dried crushed red pepper
1 pound tomatoes, diced
1 cup chopped fresh basil, divided
2 tablespoons fresh lemon juice
1 and 1/4 cups grated Parmigiano cheese, divided
Directions:
Cook pasta in large pot of boiling salted water until 'al dente'.
Drain; return to same pot.
Meanwhile, heat olive oil in large skillet over medium-high heat.
Add garlic; saute 30 seconds.
Add broccoli rabe, anchovies, and crushed pepper; saute until broccoli rabe is crisp-tender, about 5 minutes.
Add tomatoes and 1/4 cup basil.
Add vegetable mixture and lemon juice to pasta; toss to coat.
Transfer pasta to large bowl.
Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend.
Season pasta to taste with salt and pepper.
Serve, passing remaining cheese. Makes 4 servings.