Get ready to transform your weeknight dinner into a gourmet Italian experience with this mouthwatering Garlicky Rapini Pasta that will make your taste buds dance! Imagine twirling your fork into a plate of perfectly cooked pasta, bursting with the bold flavors of garlic, sun-dried tomatoes, and tender rapini - a dish so delicious, you'll feel like you're dining in a chic Italian trattoria right in your own kitchen. Whether you're a busy home cook or a culinary enthusiast, this recipe promises maximum flavor with minimal effort.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g pasta
- 1 bunch rapini, trimmed
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Once the water is boiling, add the 200g of pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes, depending on the type of pasta you choose.
- While the pasta is cooking, prepare the rapini. Rinse the bunch of rapini under cold water to remove any dirt or grit. Trim the ends of the stems if they appear tough or woody. Cut the rapini into smaller pieces, about 2-3 inches in length.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the minced garlic (3 cloves) and sauté for about 1 minute, or until fragrant but not browned. Be careful not to burn the garlic, as it can become bitter.
- Add the chopped sun-dried tomatoes (1/2 cup) to the skillet with the garlic. Stir them together and cook for an additional 2-3 minutes, allowing the flavors to meld.
- Next, add the trimmed rapini to the skillet. Toss it with the garlic and sun-dried tomatoes, and sauté for about 3-4 minutes, or until the rapini is bright green and tender but still crisp. If the rapini starts to stick, you can add a splash of the pasta cooking water to help it along.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Add the drained pasta directly to the skillet with the rapini and sun-dried tomatoes.
- Gently toss everything together, adding a bit of the reserved pasta water if needed to create a light sauce that coats the pasta. Season with salt and pepper to taste, adjusting as necessary.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve the garlicky rapini pasta hot, garnished with additional olive oil or freshly grated Parmesan cheese if desired.
Tips
- Choose Your Pasta Wisely: While this recipe works with most pasta shapes, we recommend using medium-length pasta like penne or fusilli that can catch the garlic and sun-dried tomato bits.
- Rapini Preparation: Don't skip trimming the rapini stems. The thicker parts can be slightly bitter, so removing the tough ends ensures a more tender and enjoyable bite.
- Garlic Management: Always sauté garlic on medium heat and watch it closely. Burnt garlic can ruin the entire dish's flavor, so remove from heat the moment it becomes fragrant.
- Pasta Water Magic: Never discard all your pasta water! The starchy liquid is a secret weapon for creating a silky sauce that helps ingredients stick together.
- Quick Cooking: Rapini cooks fast, so keep an eye on it to maintain its bright green color and crisp texture. Overcooking will make it mushy and lose its vibrant appeal.
- Optional Enhancements: For extra richness, consider adding a sprinkle of red pepper flakes or a handful of toasted pine nuts for added texture and depth.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
