Spaghetti with Rapini, San Marzano Tomatoes, Mint & Hot Pepper

January 5th, 2007

This is a new dish I recently concocted and I love it! The bitterness and crunch of the rapini alongside the tomatoes, the mint and the capricious heat of the hot peppers is truly a wonderful combination. It’s a simple dish but takes some care to come together in the right away. Pay attention to what you are doing when preparing this divine pasta. You will likely find dishes similar (or even the same) to this in Rome. Romans love the headiness of tomatoes, pepper flakes and fresh mint.

Ingredients (serves 4-6):
-Extra virgin olive oil
-Salt & pepper
-2 cloves garlic chopped coarsely
-1 and 1/2 cups of crushed San Marzano tomatoes
-2 cups of Rapini or Broccoli Rabe, washed and sliced into small pieces
-1 tablespoon of crushed red pepper flakes
-1/2 cup of fresh mint, chopped finely
-1 pound of best quality dry pasta such as Rustichella (if using a major name brand go for DiCecco)

Tomato Sauce
In a large sauté pan (12-14″) heat 3 tablespoons of olive oil over medium high heat. Add the garlic and sauté until translucent (not browned). Add the crushed San Marzano tomatoes and bring to a boil. Reduce the heat to low and simmer for approximately 30 minutes or until cooked. Season with salt and pepper along the way. Set aside.

Rapini
Bring a pot of water to a boil. Add 1 tablespoon of salt followed immediately by your Rapini. Blanch the Rapini for approximately 5 minutes or until slightly cooked but still crunchy at the stems. Drain and set aside. Cover to keep warm.

Pasta
Bring a large pot of water to a boil. Add the pasta followed immediately by 2 tablespoons of salt. Cook according to the package instructions until al dente. Be sure and remove the pasta 1 minute or so before to ensure it remains al dente. Three minutes before the pasta is ready to come out add the Rapini to the pan with the tomato sauce. Heat the mixture over medium heat. Now drain your pasta and add to the pan with the Rapini and tomatoes. Add the hot pepper flakes and toss for 1-2 minutes over high heat. Off the heat add the mint and toss once more. Drizzle with extra virgin olive oil and bring everything to the plate. Serve immediately.

Entry Filed under: Recipe Postings, General Food Postings