Garlicky Rapini Pasta with sun-dried tomatoes

Ready in 30 minutes

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

Top-ranked recipe named "Garlicky Rapini Pasta with sun-dried tomatoes"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 bunch rapini (brocoli raab); trimmed and cut into 3 inch pieces
5 cloves garlic
5 sun-dried tomatoes
2 teaspoons dried chili flakes; (optional)
2 tablespoons olive oil
1 teaspoon Sea salt and freshly cracked pepper; to taste
1 tablespoon parmesan; Freshly shaved
8 Roasted hazelnuts; (optional)
1 wheat pasta; (I used spagettini)
0.25 cup pasta water

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 67 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
[I posted this recipe.]
GirlWithHealthFood 4 years ago
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