Ingredients
1 pound broccoli rabe1 package (16 ounces) linguine3 tablespoons olive oil2 anchovy fillets, finely chopped, optional3 garlic cloves, minced1/2 cup sliced roasted sweet red peppers1/2 cup pitted Greek olives, halved1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper1/8 teaspoon salt1/2 cup grated Romano cheese
Preparation
Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt.
Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.
