Food & Entertaining - Garden to Table

Punch up your menu with the bold taste of rapini

By
Bonnie Stern
Photography by
Yvonne Duivenvoorden; Food styling by Lucie Richard

Add new flavours to your meals with this member of the cabbage family

Penne with potato and rapini
Makes 6 servings

Anchovies add a wonderful flavour to this sauce without tasting fishy, but you may omit them if you wish.

1    tsp. (5 mL) salt
1     baking potato, peeled, diced
¾     lb. (340 g) penne
1     bunch rapini (about 1 lb., or 450 g), bottoms of stalks trimmed
¼     cup (60 mL) olive oil
4     cloves garlic, finely chopped
3     anchovies, rinsed, minced
¼     tsp. (1 mL) hot pepper flakes
Salt and pepper to taste
  • Bring a large pot of water to a boil. Add salt and potato; return to a boil, then add penne. Once water is again boiling, reduce heat and cook at a gentle boil for 5 minutes.
  • Add rapini. Cook a further 5 minutes or until pasta is tender. Drain, reserving ½ cup (125 mL) pasta water.
  • Meanwhile, heat oil in a large, deep skillet. Add garlic, anchovies and hot pepper flakes; cook gently for a few minutes or until garlic is fragrant and tender. Add reserved pasta water; cook additional 3 minutes or so.
  • Add pasta mixture to pan and combine; cook for 2 to 3 minutes; season with salt and pepper to taste.

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