Ingredients
1
lb gemelli or other corkscrew pasta
1
(1-lb) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
1
cup panko (Japanese crisp bread crumbs
1/2
cup extra-virgin olive oil
6
garlic cloves, coarsely chopped
1
(2-oz) can flat anchovy fillets, drained
1/2
tsp dried hot red-pepper flakes, or to taste
Directions
1.
Put oven rack in middle position and preheat oven to 350°F.
2.
Cook pasta in a 7- to 8-quart pot of boiling salted water 6 minutes, then stir in broccoli rabe and boil until pasta is al dente, about 5 minutes more.
3.
While pasta is cooking, toss panko with 1 tablespoon oil in a shallow baking pan until coated and bake, stirring once or twice, until golden, 8 to 10 minutes. Season crumbs with salt.
4.
While broccoli rabe (with pasta) is cooking, cook garlic, anchovies, and red-pepper flakes in remaining 7 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 3 minutes. Remove from heat.
5.
Drain pasta and broccoli rabe in a colander, then add to anchovy mixture in skillet, tossing to combine.
6.
Serve pasta sprinkled with some toasted panko and pass remainder.
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