Garlic Rapini and Pasta
An Exquisite European Delight to Savor
Description
Embrace the rich and unique flavors of Garlic Rapini and Pasta, a recipe inspired by my fondness for the bold bitterness of rapini. This delightful dish harmoniously combines the peppery taste of rapini with the aromatic essence of garlic and the smooth richness of olive oil, creating a satisfying meatless meal that will transport your palate to the heart of Europe. The addition of your favorite pasta—my personal choice being rotini—further elevates this dish, providing a delightful texture that absorbs all the flavors beautifully.
Note: The accompanying photo illustrates the ideal reduction of rapini before sautéing, showcasing its vibrant green color and inviting appearance.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rapini | 3 bunches |
| Garlic | 1 head |
| Olive Oil | 3/4 cup |
| Rotini Pasta | 1 pound |
| Margarine | 1/2 cup |
| Butter | 1/4 cup |
| Cayenne Pepper | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Ground Black Pepper | 1/2 teaspoon |
| Romano Cheese | to taste (for serving) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 698.7 |
| Total Fat | 45.2 g |
| Saturated Fat | 8.3 g |
| Cholesterol | 7.4 mg |
| Sodium | 2594.8 mg |
| Total Carbohydrates | 60.6 g |
| Dietary Fiber | 2.7 g |
| Sugars | 2.2 g |
| Protein | 13 g |
Preparation Time
| Task | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Total Time | 1 hour 20 minutes |
Recipe Instructions
-
Prepare the Rapini
Begin by inspecting your rapini for any yellowing leaves that may have developed during storage; carefully remove these undesirable parts. Using a sharp knife, chop off the ends of the stalks by approximately half an inch, ensuring that you eliminate any dry tips that could detract from the dish’s overall quality. -
Clean the Rapini
Fill your sink with cold water, gently submerging the rapini and allowing it to soak. Use your hands to move the leaves around, loosening any debris that may be clinging to the tender greens. This step is crucial for achieving a clean and fresh flavor in your final dish. -
Boil the Water
Select a large pot—approximately 16 inches in height—and fill it with about three-quarters of water. Add two tablespoons of salt to the water for seasoning and bring it to a vigorous boil over high heat. -
Cook the Rapini
Once the water is boiling, drain the rapini from the cold water and carefully add it to the pot. Allow the rapini to cook in the boiling water for about thirty minutes, or until it becomes tender. You should be able to pierce the stalks easily with a fork, indicating that they are properly cooked. -
Drain and Squeeze the Rapini
After the rapini has finished cooking, strain it using a colander or a fine mesh strainer. With your hands, squeeze out as much excess water as possible from the cooked rapini; this step may require a bit of effort, but it is essential for preventing excess moisture from diluting the flavors when combined with the other ingredients. You should be able to form the rapini into a ball once most of the water has been removed. Set the squeezed rapini aside for later use. -
Prepare the Garlic
Take your head of garlic and carefully peel all the cloves from the bulb, discarding the skins. Using a garlic press, crush each clove until the entire head has been processed into a fragrant garlic paste, which will infuse the dish with an aromatic essence. -
Sauté the Garlic
In a large skillet, heat half of your olive oil over medium heat. Once the oil is hot, add the pressed garlic, sautéing it gently until it begins to turn golden brown, releasing its delightful aroma. -
Add the Rapini
Break the prepared rapini into smaller chunks and carefully add it to the skillet, spreading it evenly over the sautéed garlic. Pour in the remaining olive oil and continue to sauté the mixture, allowing the rapini to absorb the flavors of the garlic and oil. This should take about ten minutes, and you’ll know it’s done when the rapini is fragrant and vibrant. -
Cook the Rotini Pasta
In a separate pot, bring salted water to a boil and add the rotini pasta. Cook the pasta until it reaches your desired level of tenderness—this typically takes around 8 to 12 minutes, depending on the brand. Once cooked, drain the rotini and return it to the pot. -
Combine the Ingredients
In the pot with the cooked rotini, mix in the margarine, cayenne pepper, ground black pepper, and grated Romano cheese. Stir until the pasta is well-coated with the mixture, allowing the flavors to meld beautifully. -
Finish the Dish
Finally, add the garlic rapini and the remaining oil from the skillet into the pot with the rotini. Gently mix everything together until the pasta is evenly coated with the vibrant rapini and the aromatic garlic oil. -
Serve and Enjoy
Transfer the Garlic Rapini and Pasta to serving plates or a large serving bowl. Finish with an extra sprinkle of grated Romano cheese for added richness and flavor. Savor this delightful meatless meal, perfect for any occasion, and enjoy every delicious bite of this beautifully balanced dish.
Final Thoughts
Garlic Rapini and Pasta embodies a perfect marriage of flavors and textures, making it a superb option for anyone seeking a satisfying and nutritious meal without meat. This dish not only showcases the bold character of rapini but also demonstrates the versatility of pasta, making it an excellent choice for both family dinners and elegant gatherings. With its appealing presentation and delightful taste, this recipe is bound to become a favorite in your culinary repertoire. Enjoy!
