Garlicky Rapini Pasta with sun-dried tomatoes
Rapini (or brocoli raab) is like the bitter version of brocoli. Some say it’s an acquired taste. I love it. I’ve always loved it.
I will always remember the best pizza I ever ate at Delfina Pizzeria, in San Francisco last summer. It was brocoli raab pizza with olives, mozzarella and hot peppers. Yum. This pasta dish (almost) comes in competition with aforementioned pizza.
"This is delicious. The second time I made it, I used kale instead of rapini, added a few more sun-dried tomatoes than called for, and a squeeze of lemon juice. Delicious both ways! "- HungrySusan
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|1 bunchrapini (brocoli raab); trimmed and cut into 3 inch pieces|
|5 sun-dried tomatoes|
|2 teaspoonsdried chili flakes; (optional)|
|2 tablespoonsolive oil|
|1 teaspoonSea salt and freshly cracked pepper; to taste|
|1 tablespoonparmesan; Freshly shaved|
|8 Roasted hazelnuts; (optional)|
|1 wheat pasta; (I used spagettini)|
|0.25 cuppasta water|
Garlicky Rapini Pasta with sun-dried tomatoes Preparation
Boil water in a large saucepan. Cook pasta according to the manufacturer’s directions.
While the water in boiling, trim base of rapini stalks. Heat olive oil in a large skillet. Add whole garlic cloves and sauté for a about 5 minutes. Add sun-dried tomatoes, salt, pepper and optional chili flakes. When garlic cloves begin to brown lower heat just to keep the skillet warm.
In the mean time, blanch the rapini in the pasta water for 4 or 5 minutes. Add blanched rapini to the warm skillet, increase heat to medium and sauté for about 2 minutes.
Drain the pasta, reserving 1/4 cup pasta water. Add pasta and pasta water to skillet. Increase heat to medium high, sauté and mix well, for about 2 minutes. Smash the garlic cloves directly in the skillet with the back of a spoon.
Serve immediately, top with freshly shaved parmesan and roasted hazelnuts.
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