Feed picky kids, and flavor-hungry adults, all with one glorious dinner recipe. By Mary-Frances Heck
Plain: Bucatini with olive oil and cheese
Fancy: Bucatini with anchovy breadcrumbsnd broccoli rabe
Prep time: 30 minutes
Total time: 30 minutes
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3 garlic cloves, minced
4 anchovy fillets packed in oil, rinsed, chopped
4 Tbsp olive oil
1 cup panko (Japanese breadcrumbs)
¼ tsp red pepper flakes
2 lb bucatini or spaghetti
½ cup finely grated Pecorino or Parmesan cheese
1 bunch broccoli rabe, cut into 2-inch pieces
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1. Cook garlic and anchovies in 1 Tbsp of the oil in a medium skillet over medium-low heat until garlic is soft. Add panko and toss to combine. Toast breadcrumbs, stirring frequently to ensure even browning, until they're crunchy and golden. Stir in red pepper; transfer to a plate.
2. Cook pasta in boiling salted water according to package instructions. Transfer to a large bowl with tongs. Toss with cheese and remaining 3 Tbsp olive oil.
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3. Return pasta water to a boil and cook broccoli rabe until tender, about 5 minutes.
4. Serve half of the pasta as-is for kids. Toss remaining pasta with cooked broccoli rabe and half the panko mixture. Divide among bowls; top with remaining panko, and serve to adults.
Serves 4 adults and 4 kids.
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