Orecchiette with rapini

Nutrition per serving

• 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!