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.