Orecchiette with rapini

Step 1/ 6

• 1 clove garlic
• 500 g rapini

• cutting board
• knife

Mince garlic. Trim tough ends from rapini, as well as florets and leaves. Cut remaining stems into 1 in. / 2.5 cm pieces.

Step 2/ 6

• salt to taste

• large saucepan

Fill a large saucepan with water and bring to a boil, then add salt. Add rapini stems and cook for approx. 1 – 2 min. until slightly tender; do not remove from water.

Step 3/ 6

• 250 g orecchiette

Add orecchiette and cook, according to package instructions, for approx. 8 – 10 min. until al dente. In the remaining 2 – 3 min. of cooking time, add florets. Then drain pasta and rapini and set aside.

Step 4/ 6

• olive oil for frying

In a large frying pan, heat up some olive oil over medium heat and sauté garlic for approx. 1 – 2 min. until it begins to brown. Take care not to burn the garlic!

Step 5/ 6

Add orecchiette and rapini to pan and sauté for an additional 2 – 3 min. over high heat until warm.

Step 6/ 6

• 2 tsp capers
• ½ tsp chili flakes
• Parmesan cheese, for serving
• olive oil for serving
• salt
• pepper

• cheese grater
• cooking spoon

Add capers, chili flakes, and rapini leaves to pan and stir until combined. Remove from heat; season to taste with salt and pepper. Serve with freshly grated Parmesan cheese or a drizzle of high quality olive oil if desired. Enjoy!

Enjoy your meal!