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.
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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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 4|
|Calories from Fat: 36 (54%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 5.4mg||2 %|
|Sodium 655.2mg||23 %|
|Potassium 136.5mg||4 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.8g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 67
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