Spaghetti with Broccoli Rabe, Sun-dried Cherry Tomatoes and Grana Padano
Ingredients320 g spaghetti
50 g Grana Padano PDO
500 g broccoli rabe
40 g oil-packed sun-dried cherry tomatoes
1 garlic clove
2 anchovy fillets in oil
Extra virgin olive oil
Salt and pepper to taste
PreparationParboil with broccoli rabe in plenty of salted water, drain and cut into pieces.
In a large pan, fry a clove of garlic in a drizzle of olive oil, add the anchovy fillets and allow them to dissolve, stirring with a spoon. Add the broccoli rabe and sun-dried cherry tomatoes, sauté on medium heat for a few minutes, seasoning with salt and pepper.
Cook the pasta in plenty of salted water until al dente, drain and sauté with the broccoli rabe and a cup of the pasta cooking water, stirring to mix the flavours well. Finally, add the grated Grana Padano and serve immediately.