Spelt spaghetti with broccoli rabe
uncooked whole-wheat spaghetti
6 oz, or spelt spaghetti
uncooked broccoli rabe
1 pound(s), 1 bunch, trimmed and cut into 2.5-cm (1-inch) pieces
3 clove(s), medium, thinly sliced
crushed red pepper flakes
⅛ tsp(s), or pepperoncino flakes, or to taste
anchovies canned in oil drained
3 item(s), minced
ricotta salata cheese
- Cook pasta according to package directions, adding broccoli rabe during last 2 minutes of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup cooking liquid.
- Meanwhile, heat oil in large deep skillet over medium heat. Add garlic and pepperoncino flakes; cook, stirring constantly, just until garlic turns pale golden, about 1 minute. Add anchovies and cook, stirring frequently, until anchovies soften and mixture is fragrant, about 1 minute longer.
- Add pasta mixture and salt to skillet and cook, stirring constantly, just until heated through, 1–2 minutes, adding reserved cooking liquid if mixture seems dry. Divide pasta evenly among 4 plates and sprinkle evenly with ricotta salata. Sprinkle with additional pepperoncino flakes, if desired.
- Serving size: 1 1/4 cups pasta and 1 tablespoon ricotta salata