Dishes that come together as fast as you can boil water are important for everyone who cooks. This super simple pasta dish gets all its punch from bitter greens, a bit of chili and some lovely little tinned fishes. If you can’t find broccoli rabe you can substitute kale, or even large leaf spinach, but I suggest you hold out for broccoli rabe. It’s a bit more robust and bitter and plays off the anchovies and garlic perfectly.

Whole wheat spaghetti with anchovies and broccoli rabe

Whole wheat spaghetti with anchovies and broccoli rabe

Yield: 4


  • ● 250 grams fresh whole wheat spaghetti
  • ● 2 tbsp olive oil
  • ● 3 garlic cloves, thinly sliced
  • ● 5 anchovy filets, chopped
  • ● 1 chili pepper, chopped (or 1/2 tsp red pepper flakes)
  • ● 1 bunch broccoli rabe, coarsely chopped
  • ● 2 tbsp butter, cut into small cubes
  • ● Salt and pepper to taste


  1. Bring a large pot of salted water to
    the boil, cook spaghetti to desired doneness.
  2. In a large cast iron skillet, heat
    olive oil over medium-high heat until shimmering. Add garlic and anchovies and
    cook until fragrant, about 3 minutes. Add the broccoli rabe and continue to
    cook, tossing often until the broccoli rabe is soft, about 4 minutes. Add chili
    and remove from heat.
  3. Once pasta is cooked, reserve 1 cup
    of cooking liquid and then add drained pasta to the pan with broccoli rabe and
    return to medium-high heat. Add cubed butter and reserved pasta water 1/4 cup
    at a time, tossing pasta often until a light sauce forms. Season to taste with
    salt and pepper and serve.