Orecchiette with Rapini
Ingredients:
1 lb. Orecchiette
1.5 lbs of Rapini
4 Anchovies
Crushed Red Pepper Flakes to taste
1-2 cloves Garlic
1/2 cup of Extra Virgin Olive Oil
sea salt
Preparation:
Clean the rapini and remove some of the leaves and rough stems. Bring a large pot of salted water to boil. (It is best to use coarse sea salt). Throw the pasta into the pot. After five minutes add the rapini vegetable to the pot of boiling pasta. (Save some water to add later if the pasta is dry.) Meanwhile, in a separate pan saute the garlic in the olive oil with the hot peppers and anchovies. Remove the garlic before it browns and take sauce off flame. When the pasta is done, drain the pasta and saute’ briefly together with the sauce in the pan. Serve immediately.
Serves 6
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