Penne With Broccoli Rabe, Tomatoes, And Parmesan

• 12 ounces penne pasta
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, chopped
• 2 bunches broccoli rabe, chopped
• 8 anchovies, chopped
• 3/4 teaspoon dried crushed red pepper
• 1 pound tomatoes, diced
• 1 cup chopped fresh basil, divided
• 2 tablespoons fresh lemon juice
• 1 1/4 cups grated Parmesan cheese, divided

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; saute 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; saute until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
3. Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.

penne pasta, extravirgin olive oil, garlic, broccoli rabe, anchovies, red pepper, tomatoes, fresh basil, lemon juice, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/penne-with-broccoli-rabe-tomatoes-and-parmesan-230651 (may not work)