12 ounces penne pasta

1/3 cup extra-virgin olive oil

4 garlic cloves, chopped

1-2 bunches broccoli rabe, chopped

8 anchovies, chopped (optional)

3/4 teaspoon dried crushed red pepper

1 pound tomatoes, diced

1 cup chopped fresh basil, divided

2 tablespoons fresh lemon juice

1 1/4 cups grated Parmesan cheese, divided

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.

Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté 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. 

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