Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever’s growing in your garden.
- 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
- ½ cup uncooked fusilli pasta
- 3 tablespoons olive oil
- 2 cloves garlic, roughly chopped
- salt and ground black pepper to taste
- 1 sprig fresh rosemary (Optional)
- ½ teaspoon dried Italian herb mix, or to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- ¼ cup white wine
- 1 (14.5 ounce) can diced tomatoes
- 2 green onions, sliced
- 1 clove garlic, minced
- 2 teaspoons grated Parmesan cheese, or to taste
- Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
- Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.