Makes 6 servings
Anchovies add a wonderful flavour to this sauce without tasting fishy, but you may omit them if you wish.
1 tsp. (5 mL) salt
1 baking potato, peeled, diced
¾ lb. (340 g) penne
1 bunch rapini (about 1 lb., or 450 g), bottoms of stalks trimmed
¼ cup (60 mL) olive oil
4 cloves garlic, finely chopped
3 anchovies, rinsed, minced
¼ tsp. (1 mL) hot pepper flakes
Salt and pepper to taste
- Bring a large pot of water to a boil. Add salt and potato; return to a boil, then add penne. Once water is again boiling, reduce heat and cook at a gentle boil for 5 minutes.
- Add rapini. Cook a further 5 minutes or until pasta is tender. Drain, reserving ½ cup (125 mL) pasta water.
- Meanwhile, heat oil in a large, deep skillet. Add garlic, anchovies and hot pepper flakes; cook gently for a few minutes or until garlic is fragrant and tender. Add reserved pasta water; cook additional 3 minutes or so.
- Add pasta mixture to pan and combine; cook for 2 to 3 minutes; season with salt and pepper to taste.