Step 1

Bring a large pot of water to a boil. Prepare the broccoli rabe by trimming off about an inch of the woody stems. Slice across the stems to make pieces 1 to 1 1/2 inches long. Season the water with a generous amount of salt. Add the pasta and broccoli rabe to the boiling water. Cook the broccoli rabe and pasta according to package directions for al dente pasta.

Step 2

Meanwhile, combine the oil, garlic, red pepper, anchovies and 1 1/2 teaspoons of salt in a large, high-sided skillet. Heat over low heat, stirring occasionally with a wooden spoon, until the garlic is golden brown and the anchovies are fully broken down, 5 to 6 minutes. Set the skillet aside until the pasta is drained.

Step 3

When the pasta is al dente, reserve 1/4 cup of the cooking water, then drain the pasta and broccoli rabe. Add the pasta and broccoli rabe to the skillet with the oil and garlic along with the reserved water. Place the skillet over medium-low heat and cook, stirring with a wooden spoon, until the pasta is fully coated with the oil and the broccoli rabe breaks down a bit and is thoroughly mixed in, about 2 minutes. Taste and add more salt if needed. Serve, topped with Parmesan if using.