Bittman’s Pasta with Anchovies and Friarielli

When Mark Bittman holds a conversation about pasta with broccoli rabe and anchovies that starts with “trust me”, we have no other choice than just going ahead and giving it a try. Especially when the full tag line isNo cheese. You’ll never miss the sausage. Trust me.”

We adapted the original recipe using Danicoop Friarielli, our favorite alternative to fresh Napoletani broccoli rabe, coming directly from the same fields where San Marzano tomatoes grow in Sarno. And just like Bittman, we did not hold back on the anchovy part. As he says: I use the salt-cured anchovies from , which are unbelievably good. Yes, you have to clean them, but that is time well-spent.”

Ingredients

Anchovies, at least 4 fillets
1 can of Friarielli
1 clove of garlic, whole
Half bag of Mezzi Canneroni Faella
Extra virgin olive oil
1 spoon of chili peppers
Sea salt

Preparation

  1. Open the can of Friarielli and rinse off the briny water;
  2. Pat dry the greens carefully;
  3. Sauté in hot extra virgin olive oil with garlic and chili peppers. Cook on medium heat until Friarielli get crispy on the edges;
  4. Rinse and fillet the anchovies and add to the Friarielli, reducing the heat to low. The sauce is done when the anchovies start to break up;
  5. Cook the pasta in salted water until very al dente, a couple of minutes less than usual;
  6. Reserve a cup of the cooking water;
  7. When the pasta is done, drain and mix into the sauce over super-low heat, adding the cooking liquid and stirring vigorously for a few minutes to coat the pasta with the sauce;
  8. Serve hot with a drizzle of EVOO.