Fusilli Con Le Cime Di Rapa

Ingredients

• 175 grams (6.2 ounces) rapini (broccoli rabe)
• 160 grams (5.6 ounces) fusilli
• 3 tablespoons extra virgin olive oil
• 1 large clove garlic
• 1 red chili pepper (peperoncino)
• 2 large anchovy fillets

Instructions

1. 1
   Remove any tough leaves from the rapini and trim the tough ends off.
2. 2
   Bring a large pot of well salted water to a boil. Boil the fusilli according to the package directions, but about 3 minutes before it's done, add the rapini so that they finish together.
3. 3
   About a minute before the pasta is done, heat a large saute pan over medium high heat and add the olive oil, garlic, chili pepper and anchovy fillets. Fry, breaking up the anchovy until it dissolves into the oil.
4. 4
   When the pasta is done, drain it and quickly transfer the rapini to a cutting board. Chop the rapini up into relatively small pieces.
5. 5
   Add the rapini into the pan with the garlic and quickly saute before adding the pasta and tossing to coat evenly.
6. 6
   If your pasta water was salted sufficiently you shouldn't need to add any salt, but give it a taste and adjust accordingly.