- 1 clove garlic
- 500 g rapini
Mince garlic. Trim tough ends from rapini, as well as florets and leaves. Cut remaining stems into 1 in. / 2.5 cm pieces.
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.
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.
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!
Add orecchiette and rapini to pan and sauté for an additional 2 – 3 min. over high heat until warm.
- 2 tsp capers
- ½ tsp chili flakes
- Parmesan cheese, for serving
- olive oil for serving
- 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!