Garlic Rapini and Pasta

Recipe by RivergroveAl
READY IN: 1hr 20mins




  • Start by taking the rapini and removing any yellow leaves, (if they exist); Chop off the ends of the stalks about 1/2 inch to get rid of any dry tips.
  • Now fill your sink with cold water and let the leaves soak in the water, moving them around, to remove any debris between them and also clean them; you will get to cook them a little later.
  • Take a large pot, I use one about 16" high; Fill the pot with 3/4 water and add 2 tbsp of salt; Bring the water to a boil on your stove.
  • Drain rapini from cold water and then add them to boiling water.
  • You must cook them until they get soft; Continue boiling for at least 1/2 hr (until tender).
  • Strain rapini from boiling water; Take rapini and try the best you can to squeeze out the water from the cooked bunch; This could take some muscle work but will be well worth it when you mix it with the other ingredients later; (Use a heavy spoon to press the cooked rapini into the strainer); Continue until most water is squeezed out; You should be able to roll the rapini into a ball now; Put rapini aside until later.
  • Take your garlic head and peel all of the cloves off, (remove skins).
  • Using a garlic presser, crush each clove until the entire garlic head has been processed.
  • Take half of your olive oil and heat it in a large skillet.
  • Sauté the pressed/crushed garlic in the hot oil until the garlic begins to brown.
  • Add the rapini by breaking it into chunks, and spread it out over the surface to the garlic oil, in the skillet.
  • Add the remainder of your olive oil and continue to sauté the garlic, rapini and oil until the rapini has soaked up the olive oil; (about 10 min).
  • Boil the rotini pasta until it is the softness you desire, note: Add some salt to the boiling water while cooking the rotini, (pinch).
  • Strain cooked rotini and place back into pan.
  • Mix margarine, cayenne pepper, black pepper and romano cheese until the rotini is well coated.
  • Add garlic rapini and oil from skillet into pan, over the rotini; Mix until the rotini is well coated.
  • Serve with a sprinkle of grated cheese; Enjoy!