Fettuccine with Broccoli Rabe, Tomatoes and Ricotta

• 2 bunches broccoli rabe , cut into 1-inch pieces
• 12 ounces spinach fettuccine
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 4 tomatoes, peeled, seeded, diced
• 4 anchovy fillets, drained, chopped
• 6 ounces ricotta salata (dried ricotta) or feta cheese, crumbled

1. Bring large pot of salted water to boil.
2. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes.
3. Using 4- to 5-inch-diameter strainer, transfer to large bowl.
4. Return water in pot to boil.
5. Add pasta and boil until just tender but still firm to bite.
6. Drain, reserving 1/2 cup cooking liquid.
7. Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat.
8. Add half of garlic; saute 1 minute.
9. Add tomatoes; cook until very soft, stirring frequently, about 5 minutes.
10. Season to taste with salt and pepper.
11. Heat 1/4 cup oil in heavy large skillet over medium-high heat.
12. Add anchovies and remaining garlic; saute 2 minutes.
13. Add broccoli rabe; saute 2 minutes.
14. Add pasta and reserved cooking liquid and toss to heat through.
15. Season to taste with salt and pepper.
16. Spoon pasta onto plates.
17. Spoon tomato mixture around.
18. Sprinkle with cheese and serve.

broccoli rabe, extravirgin olive oil, garlic, tomatoes, anchovy, ricotta salata

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-broccoli-rabe-tomatoes-and-ricotta-5717 (may not work)