Recipe Overview
This dish captures the rustic elegance of Italian vegetable pasta. The broccoli rapini brings its characteristic green bite, while anchovy deepens the flavor without dominating. Lemon zest lifts the finish, and Pecorino Romano gives the plate a sharp, savory edge that makes every strand of spaghetti feel alive.
Ingredients
- 525 g dry spaghetti
- 350 g fresh broccoli rapini
- 60 ml extra-virgin olive oil
- 10 g garlic cloves, thinly sliced
- 90 g freshly grated Pecorino Romano
- Sea salt and freshly cracked black pepper, to taste
- 10 g anchovy fillets in olive oil
- 3 g lemon zest
- 15 g fresh basil
- 15 g Italian parsley
- Chili flakes, to taste (optional)
Preparation
- Wash and rinse the broccoli rapini thoroughly. Trim off the tough bottom stems and cut the rest into even pieces so the stalks and leaves cook evenly.
- Bring a large pot of salted water to a boil. Blanch the rapini until tender but still bright green. Lift out with a strainer and reserve the cooking water for the pasta.
- In a wide skillet, gently warm the extra-virgin olive oil and add the thinly sliced garlic. Sauté until just golden, then add chili flakes, torn basil, and chopped parsley.
- Add the anchovy fillets and let them melt into the oil with the herbs and garlic. Transfer this mixture to a blender with a ladle of the hot cooking water and blend until smooth. Return the sauce to a clean pan over low heat.
- In the same water used to blanch the rapini, cook the spaghetti until al dente. Meanwhile, lightly sauté the blanched rapini in a little olive oil in another pan to concentrate the flavor.
- Drain the spaghetti, reserving a little cooking water. Add the pasta to the pan with the blended sauce and rapini, tossing over low heat so the sauce coats each strand. Add a splash of cooking water if needed to keep it silky.
- Off the heat, fold in the grated Pecorino Romano and lemon zest. Adjust seasoning with salt and pepper, drizzle with a final thread of olive oil, and serve immediately in warm bowls.
History & Tradition
Pasta with bitter greens belongs to a long Italian tradition of turning humble ingredients into deeply expressive dishes. Rapini, garlic, olive oil, cheese, and pasta form a natural family at the table, especially when balanced by a touch of preserved fish and fresh herbs.
This style of preparation speaks to regional Italian cooking at its best: direct, flavorful, and respectful of each ingredient’s character. It is a dish of contrast—green bitterness, savory depth, citrus freshness, and the silkiness of good pasta.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .