Pasta with Rapini & Garlicky Tomato Sauce
This flavourful dish takes no time to prepare, and it fills you up and provides you with all kinds of goodness.
Yield
2 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
pasta, fusilli
or any pasta you have on hand |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | cloves |
garlic
chopped |
|
| 1 | pound |
rapini (broccoli rabe)
rapini, cut into bite-size pieces, 1-inch |
* |
| 1 ½ | cups |
tomatoes, canned
with juice |
|
| ¼ | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
rosemary leaves
dried, or 1 sprig fresh one |
|
|
red pepper flakes
to taste |
*
|
||
|
salt and black pepper
to taste |
*
|
||
| 3 |
scallions, spring or green onions
sliced |
|
|
| 1 | clove |
garlic
finely chopped |
|
| 1 | tablespoon |
lemon juice
or to taste |
|
| ¾ | cup |
Parmesan cheese
divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
pasta, fusilli
or any pasta you have on hand |
|
| 3E+1 | ml |
olive oil
|
|
| 4 | cloves |
garlic
chopped |
|
| 453.6 | g |
rapini (broccoli rabe)
rapini, cut into bite-size pieces, 1-inch |
* |
| 355 | ml |
tomatoes, canned
with juice |
|
| 1.3 | ml |
basil
dried |
*
|
| 1.3 | ml |
oregano
dried |
|
| 0.6 | ml |
rosemary leaves
dried, or 1 sprig fresh one |
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 1 | clove |
garlic
finely chopped |
|
| 15 | ml |
lemon juice
or to taste |
|
| 177 | ml |
Parmesan cheese
divided |
|
Directions
Bring a large pot of salted water to a boil, add the pasta and cook until desired consistency, about 12 minutes.
Add the rapini into the boiling water 4 to 5 minutes before the pasta is cooked.
Reserve ½ cup cooking water, and drain pasta. Then return to the pot and cover with a lid.
Meanwhile heat the olive oil in a medium size saucepan over medium high heat until hot.
Add the garlic, and cook until very fragrant, about 1 minute.
Pour the canned tomato into the pot along with herbs and red pepper flakes.
Bring to a boil and let simmer for about 5 minutes.
Season to taste with salt and black pepper.
Remove from the heat, and transfer the sauce into the pasta pot.
Gently toss until combined.
Stir in the scallions, garlic, lemon juice and ½ cup Parmesan cheese.
Season with more salt, black pepper and lemon juice if needed.
Divide among two serving plates, and sprinkle with remaining Parmesan cheese on top.
Serve warm.
