Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
Description
An Italian-inspired tomato, garlic, and rapini pasta dish that's packed with flavor. It's elegant, versatile, and oh-so delicious!
Ingredients
•
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
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1/2 cup uncooked fusilli pasta
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3 tablespoons olive oil
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2 cloves garlic, roughly chopped
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salt and ground black pepper to taste
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1 sprig fresh rosemary
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1/2 teaspoon dried Italian herb mix, or to taste
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1/4 teaspoon crushed red pepper flakes, or to taste
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1/4 cup white wine
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1 (14 1/2 ounce) can diced tomatoes
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2 green onions, sliced
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1 clove garlic, minced
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2 teaspoons grated Parmesan cheese, or to taste
Directions
1
Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
2
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
3
While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
4
Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.