Pasta con Cime di Rapa: A Step-by-Step Guide

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Pasta con Cime di Rapa

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander
• Wooden spoon or spatula
• Knife and cutting board

Ingredients

  

• Ingredients
• For the Pasta:
• 400 g 14 oz orecchiette or your choice of pasta
• 500 g 1 lb cime di rapa, trimmed and chopped
• 4 tablespoons olive oil
• 2-3 cloves garlic minced
• 1 teaspoon red pepper flakes adjust to taste
• Salt and pepper to taste
• Grated Parmigiano-Reggiano cheese for serving
• Optional Add-ins:
• 100 g 3.5 oz anchovies, rinsed and chopped (for added flavor)
• Zest of 1 lemon for brightness

Instructions

 

• Method
• Prepare the Cime di Rapa:
• Bring a large pot of salted water to a boil. Add the cime di rapa and blanch for about 2-3 minutes until tender but still bright green. Using a slotted spoon, transfer them to a colander and set aside. Reserve the blanching water for cooking the pasta.
• Cook the Pasta:
• In the same pot of boiling water, add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
• Sauté the Aromatics:
• In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
• Combine Ingredients:
• Add the blanched cime di rapa to the skillet, stirring to combine. If using anchovies, add them now and cook until they dissolve into the oil. Season with salt and pepper to taste.
• Finish the Pasta:
• Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, gradually add reserved pasta water, a little at a time, until you reach your desired consistency.
• Serve:
• Plate the pasta and finish with a sprinkle of lemon zest and grated Parmigiano-Reggiano cheese. Enjoy while hot!
• Variations
• Vegetarian: Omit the anchovies for a vegetarian option.
• Gluten-Free: Substitute regular pasta with gluten-free pasta.
• Vegan: Replace cheese with nutritional yeast and use olive oil for sautéing.

Pasta con Cime di Rapa, or Pasta with Broccoli Rabe, is a delightful dish that embodies the essence of Italian cuisine simple, fresh ingredients coming together to create something truly delicious. From my own personal experience, this recipe is a fantastic way to showcase the slightly bitter yet nutty flavor of cime di rapa, which pairs beautifully with pasta. It’s a perfect dish for any occasion, whether you’re preparing a weeknight meal or entertaining guests. Let me show you how I make this flavorful dish.

Notes on What to Expect

When you prepare Pasta con Cime di Rapa, expect a beautiful balance of flavors: the nuttiness of the greens, the warmth of the garlic, and the heat from the red pepper flakes. The dish is versatile, allowing you to adjust ingredients to your liking. It’s a great way to introduce more greens into your diet without sacrificing taste.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 350
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander
• Wooden spoon or spatula
• Knife and cutting board
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cime di Rapa  here.

Ingredients

• For the Pasta:
  • 400g (14 oz) orecchiette or your choice of pasta
  • 500g (1 lb) cime di rapa, trimmed and chopped
  • 4 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • Grated Parmigiano-Reggiano cheese (for serving)
• Optional Add-ins:
  • 100g (3.5 oz) anchovies, rinsed and chopped (for added flavor)
  • Zest of 1 lemon (for brightness)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cime di Rapa  here.

Method

1. Prepare the Cime di Rapa:
   • Bring a large pot of salted water to a boil. Add the cime di rapa and blanch for about 2-3 minutes until tender but still bright green. Using a slotted spoon, transfer them to a colander and set aside. Reserve the blanching water for cooking the pasta.
2. Cook the Pasta:
   • In the same pot of boiling water, add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
3. Sauté the Aromatics:
   • In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
4. Combine Ingredients:
   • Add the blanched cime di rapa to the skillet, stirring to combine. If using anchovies, add them now and cook until they dissolve into the oil. Season with salt and pepper to taste.
5. Finish the Pasta:
   • Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, gradually add reserved pasta water, a little at a time, until you reach your desired consistency.
6. Serve:
   • Plate the pasta and finish with a sprinkle of lemon zest and grated Parmigiano-Reggiano cheese. Enjoy while hot!

Variations

• Vegetarian: Omit the anchovies for a vegetarian option.
• Gluten-Free: Substitute regular pasta with gluten-free pasta.
• Vegan: Replace cheese with nutritional yeast and use olive oil for sautéing.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Cime di Rapa  here.

Tips

• Cime di Rapa Substitute: If you can’t find cime di rapa, you can use broccoli or kale instead, though the flavor profile will differ slightly.
• Extra Flavor: For a deeper flavor, consider toasting the red pepper flakes in the oil before adding garlic.
• Storage: This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutritional Information Per Serving

• Calories: 350
• Protein: 12g
• Carbohydrates: 50g
• Fat: 14g
• Fiber: 5g

I hope this guide has made making Pasta con Cime di Rapa seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment!