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Linguine with Broccoli Rabe & Peppers

 Linguine with Broccoli Rabe & Peppers
Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. —Gilda Lester, Millsboro, DE
6 ServingsPrep/Total Time: 25 min.


  • 1 pound broccoli rabe
  • 1 package (16 ounces) linguine
  • 3 tablespoons olive oil
  • 2 anchovy fillets, finely chopped, optional
  • 3 garlic cloves, minced
  • 1/2 cup sliced roasted sweet red peppers
  • 1/2 cup pitted Greek olives, halved
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/2 cup grated Romano cheese


  • Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems
  • and leaves into 2-in. pieces. Cook linguine according to package
  • directions, adding broccoli rabe during the last 5 minutes of
  • cooking. Drain, reserving 1/2 cup pasta water.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add
  • anchovies and garlic; cook and stir 1 minute. Stir in red peppers,
  • olives, pepper flakes, pepper and salt.
  • Add linguine and broccoli rabe to skillet; toss to combine, adding
  • reserved pasta water as desired to moisten. Serve with cheese.

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Linguine with Broccoli Rabe & Peppers (continued)

Directions (continued)

  • Yield: 6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.