Garlicky Rapini Pasta with Sun-Dried Tomatoes
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
- 2 tablespoons olive oil
- 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)
- 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
- Carbohydrate 6.47054231520522 g
- Cholesterol 5.35581165466803 mg
- Fat 3.96380459151694 g
- Fiber 0.677794045901775 g
- Protein 2.17406998752459 g
- Saturated Fat 0.606827739051111 g
- Serving Size 1 1 Serving (21g)
- Sodium 655.179518534539 mg
- Sugar 5.79274826930345 g
- Trans Fat 0.218473142450589 g
- Calories 67 calories
As I was strolling through the vibrant farmers’ market, my eyes were drawn to the vibrant bunches of rapini, its emerald-green leaves and delicate blossoms promising a culinary adventure. Inspired by its earthy bitterness and knowing that it pairs beautifully with the flavors of garlic and sun-dried tomatoes, I decided to create a dish that would showcase the best of these ingredients.
The aroma that filled my kitchen as I sautéed the garlic cloves was intoxicating, and the addition of sun-dried tomatoes and a hint of chili flakes elevated the flavors even further. When the blanched rapini was added to the warm skillet, its vibrant color and slightly bitter taste perfectly complemented the richness of the other ingredients. The final touch of freshly shaved Parmesan and roasted hazelnuts added an extra layer of elegance and depth to the dish.
Step-by-step
- Boil water in a large saucepan. Cook pasta according to the manufacturer’s directions.
- While the water is boiling, trim base of rapini stalks. Heat olive oil in a large skillet. Add whole garlic cloves and sauté for 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 meantime, 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 the 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.
