Whole wheat fettuccine with anchovies, rapini and ricotta
Whole wheat fettuccine with anchovies, feta and ricotta
Photo by Erik Putz
, coarsely chopped
BOIL a large pot of water. Cook rapini for 5 min, then scoop into a colander. Rinse with cold running water and squeeze out excess water. Chop into bite-sized pieces. Set aside.
ADD pasta to boiling water and cook, following package directions but omitting salt, until al dente, 7 to 8 min. Reserve 1 cup pasta water.
HEAT a large frying pan over medium. Add 1 tbsp oil, then bread crumbs, and cook, stirring often, until toasty, 2 min. Transfer to a bowl. Add remaining 2 tbsp oil, garlic, anchovies, anchovy oil and chili flakes. Stir until anchovies break apart. Add pasta and pasta water along with rapini. Toss to coat. Season with fresh pepper.
DIVIDE pasta among 4 bowls. Stir ricotta with lemon zest. Top each bowl with a big dollop of ricotta mixture and a sprinkle of bread crumbs. Serve immediately.