Broccoli Rabe with Anchovies and Sun-Dried Tomatoes, a simple and healthy side dish, also great for pasta. With orecchiette they are fabulous!

This side dish with broccoli rabe is really simple to prepare. I put garlic in a pan with extra virgin olive oil, then added 4 anchovy fillets that I gently dissolved, then added the pre-blanched broccoli rabe, added the sun-dried tomatoes, and finished cooking. If you like, you can also add a pinch of chili pepper.

Broccoli rabe, known for its slightly bitter flavor (which pairs perfectly with the savory taste of anchovies and the sweetness of sun-dried tomatoes), is a great health ally. They contain vitamins, fiber, iron, and minerals. They are rich in folates and antioxidants, ideal against aging, but also purifying, detoxifying, anti-inflammatory, and anti-cancer.

Broccoli rabe can be cooked in different ways, as a side dish, for delicious first courses like these Lasagna with Broccoli Rabe, Sausage, and Cheese and are ideal to accompany meat or fish. I like them a lot, my kids less so, but they don’t like vegetables in general.

This dish is ideal for a quick and tasty dinner, or as a side dish to accompany meat or fish.

Let’s see together how to make the recipe for Broccoli Rabe with Anchovies and Sun-Dried Tomatoes. Prepare the ingredients, and let’s start!!

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.

Gabriella

Other tasty recipes to try:

Broccoli Rabe with Anchovies and Sun-Dried Tomatoes

Difficulty: Very easy
Cost: Affordable
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1.1 lbs broccoli rabe
4 tbsps extra virgin olive oil
4 anchovies in oil
1 clove garlic
to taste chili pepper
to taste sun-dried tomatoes in oil
to taste salt

Tools

1 Pot
1 Pan

Steps

First, clean the broccoli rabe by removing the tough parts of the stems, rinse them, and cut into pieces. Boil them in plenty of salted water for about 4 – 5 minutes, or until tender. Drain them well with a slotted spoon and let them cool. Save a glass of the cooking water.
Meanwhile, in a large pan, heat the extra virgin olive oil with the crushed garlic clove. Add the anchovies and let them dissolve over low heat;
add the chopped sun-dried tomatoes and the broccoli rabe. Sauté everything for a few minutes, about 7-8 minutes, adding a pinch of chili pepper if you like a spicy touch, stirring occasionally.
If it dries out too much, add a ladle of the cooking water from the broccoli rabe.
Here are the Broccoli Rabe with Anchovies and Sun-Dried Tomatoes ready. Serve them hot, accompanied by rustic bread or croutons. Enjoy your meal!
Until the next recipe