Ingredients

• 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

Instructions

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; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté 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.