Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
This Italian-inspired tomato, garlic, and rapini pasta dish is delicious in spring. You can adapt this recipe to use whatever is growing in your garden.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
354 Calories
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.
Ingredients
3 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
¼ teaspoon crushed red pepper flakes, or to taste
2 cloves garlic, roughly chopped
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
