The PASTA WITH RAPINI AND ANCHOVIES is a first course that I personally love very much. This recipe pairs the sweet bitterness of rapini with the intense saltiness of anchovies, all enhanced by the aroma of garlic and chili pepper. Extra virgin olive oil binds the ingredients and gives the pasta a warm, enveloping texture.
This is a really simple and quick first course, yet full of flavors that travel from the sea to the land. Perfect for those who love straightforward but flavorful dishes, pasta with rapini and anchovies is an explosion of tradition and authenticity, ideal for a healthy and nourishing meal.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 13 oz spaghetti (or short pasta)
- 3.3 lb rapini (cime di rapa)
- 8 fillets anchovy fillets in oil
- 1 clove garlic
- chili pepper (optional)
- to taste extra virgin olive oil
- to taste salt
For the pasta with rapini and anchovies you will need
- 1 Pot
- 1 Pan
- 1 Bowl
Steps
First, take care of preparing the greens.
Trim and wash the rapini thoroughly, removing the large leaves and the toughest parts, keeping only the florets and the smaller, tender leaves.
Blanch them in plenty of salted water for about 5 minutes or until cooked but still al dente and intact. Drain them, place them in a bowl with ice water (this process will stop the cooking and keep the color bright) and set them aside.Cook the pasta in the same water used for the rapini.
Meanwhile, peel the garlic, crush it lightly and sauté it in a large skillet with the olive oil until golden.
Let the anchovies melt in the oil, then add the chopped chili and the blanched rapini.Season with salt and stir to let the flavors meld.
Drain the pasta al dente, transfer it to the pan with the sauce together with two ladles of the cooking water and, stirring gently, combine everything without breaking up the greens.Plate your PASTA WITH RAPINI AND ANCHOVIES and enjoy it hot. For a crunchy touch you can sprinkle each plate with some toasted breadcrumbs sautéed in a little oil.
