Cavatelli with Rapini Recipe

Instructions

1. 1

   Trim the stems of the rapini/broccoli rabe, anywhere from 1-2 inches.

2. 2

   Wash rapini/broccoli rabe properly.

3. 3

   Over high heat, bring a large pot of salted water to a rolling boil.

4. 4

   Add the rapini/broccoli rabe and cook until tender. This should take 4-5 minutes.

5. 5

   Drain rapini/broccoli rabe in a sieve.

6. 6

   Use scissors to roughly cut up the rapini/broccoli rabe. Set aside.

7. 7

   Bring large pot of salted water to a rolling boil. Please note that you can use the same water used to cook the rapini/broccoli rabe.

8. 8

   Make the “sauce”: While waiting for the water to boil, drizzle olive oil in a large skillet over medium heat.

9. 9

   Sauté smashed garlic for 1 to 2 minutes. Add all halved cherry tomatoes

10. 10

    Add the rapini/broccoli rabe to the sauce pan and sauté for a few minutes.

11. 11

    Cook the pasta: Add the cavatelli to the salted boiling water. Homemade cavatelli take only a few minutes to cook. When they float to the top, they are done.

12. 12

    For the “sauce”: Meanwhile, increase the heat (of the broccoli rabe) to medium high Simmer until most of the liquid has evaporated and the rapini/broccoli rabe becomes tender. Feel free to add a little more pasta water if the rapini/broccoli rabe look a little dry.

13. 13

    Drain the cavatelli (reserve some pasta water).

14. 14

    Toss together with the rapini/broccoli rabe (add some reserved pasta water if dish looks a bit dry).

15. 15

    Place on serving dish and drizzle with olive oil.

16. 16

    (optional) Sprinkle with Pecorino cheese and garnish with fresh basil leaves. Serves 4-6