Spaghetti with rapini are a seasonal first course from the traditional cuisine of southern Italy: simple but extraordinarily flavorful.
Let’s prepare light spaghetti with rapini, garlic, oil and chili, tasty yet easy to digest and light thanks to a few tricks useful to reduce the glycemic impact: cooking al dente and adding the oil raw.
Rapini
Rapini (also called turnip tops or broccoli rabe) are a vegetable typical of southern Italy and particularly appreciated in Puglia, Campania and Sicily – they belong to the Brassicaceae family, the same as broccoli and cabbage.
They are generally harvested between October and April when the inflorescences are tender and crunchy.
Rapini have a characteristic, intense and slightly bitter flavor.
You can replicate the recipe with other rustic vegetables typical of your area.
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