Pasta with Rapini, Toasted Garlic, Bread Crumbs and Parmesan
Quick, easy and delicious. Made this dish for lunch earlier today, it was very tasty, and we really enjoyed it.
Ingredients
| ⅓ | cup |
olive oil
or as needed |
|
| 5 | cloves |
garlic
or to taste, peeled and slivered |
|
| 1 | cup |
bread crumbs
prefer homemade |
|
| ½ | teaspoon |
cayenne pepper
or to taste |
* |
| 1 | pound |
rapini (broccoli rabe)
rapini, trimmed and washed |
* |
| 1 | pound |
pasta
spaghetti, linguine or other long pasta, prefer whole wheat |
|
|
black pepper
freshly ground |
* | ||
|
Parmesan cheese
|
* |
Directions
Bring a large pot of salted water to a boil.
Add 3 tablespoons of oil in a large skillet over medium-low heat.
When oil is warm, cook garlic just until fragrant, about 2 minutes.
Stir in bread crumbs and cayenne pepper and cook until bread crumbs are golden, about 6 minutes or so.
Remove and set aside.
Cook rapini (broccoli rabe) in boiling water until it is soft, 3 to 4 minutes.
Remove with a slotted spoon, drain well and chop.
Cook pasta in same pot.
Meanwhile, add remaining oil to skillet over medium-low heat.
Stir in broccoli rabe and toss well, season with salt and pepper to taste.
When it is warm, stir in garlic and bread crumbs and stir well.
When pasta is done, drain it, reserving a little cooking liquid.
Toss pasta in skillet with broccoli rabe mixture; if sees dry, moisten with a little reserved liquid.
Season with more salt and black pepper.
Serve with Parmesan.
Nutrition Facts
Serving Size 113g (4.0 oz)
Nice, simple recipe. I might recommend about half as many bread crumbs; they made the whole dish very dry, even after adding reserve liquid in excess.
7 months ago