Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

An Italian-inspired tomato, garlic, and rapini pasta dish that's packed with flavor. It's elegant, versatile, and oh-so delicious!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 354 Calories

Ingredients

• 3 tablespoons olive oil
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 2 green onions, sliced
• 1 sprig fresh rosemary
• 2 cloves garlic, roughly chopped
• 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
• 2 teaspoons grated Parmesan cheese, or to taste
• 0.25 cup white wine
• 0.25 teaspoon crushed red pepper flakes, or to taste
• 0.5 cup uncooked fusilli pasta
• 0.5 teaspoon dried Italian herb mix, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.