Spicy Bitter Greens Pasta with Anchovy Crumble

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil for the pasta.

   ~10 min
2. 2

   While the water heats, wash and roughly chop the radicchio. Trim the tough ends from the rapini and chop it into bite-sized pieces.

   ~5 min
3. 3

   Mince the garlic cloves. Drain the anchovy fillets and roughly chop them.

   ~2 min
4. 4

   Once the water is boiling, add the rigatoni and cook according to package directions until al dente.

   ~12 min
5. 5

   About 5 minutes before the pasta is done, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté until fragrant, about 1 minute.

   ~1 min
6. 6

   Add the chopped anchovies to the skillet and cook, stirring, until they dissolve into the oil and garlic mixture, about 2 minutes.

   ~2 min
7. 7

   Add the chopped radicchio and rapini to the skillet. Stir and cook until wilted and tender, about 5-7 minutes. Season with a pinch of salt and black pepper.

   ~7 min
8. 8

   Reserve about 1 cup of pasta water before draining the pasta. Drain the pasta and add it directly to the skillet with the greens and anchovy mixture.

   ~1 min
9. 9

   Add the remaining 2 tablespoons of olive oil and the lemon zest to the skillet. Toss everything together, adding a splash of the reserved pasta water as needed to create a light sauce that coats the pasta and greens.

   ~2 min
10. 10

    Serve immediately, garnished with extra lemon zest if desired.