Fiorelli With Rapini, Garlic And Olive Oil

Recipe By:  Kristen Eppich
one-skillet pasta

If you can’t find fluted-edge fiorelli pasta, choose a different short pasta that has lots of nooks and crannies for the flavors to tuck into. The bitterness of the rapini is a classic combination with garlic, olive oil and anchovies. If you prefer things extra spicy, add another 1⁄2 tsp of dried chilis.

  • Kosher salt and freshly ground pepper
  • 1 bunch rapini, about 1lb.
  • 12 oz. dried fiorelli or other short pasta
  • 1⁄2 cup + 1 tbsp olive oil
  • 3⁄4 cup finely chopped shallots
  • 4 large garlic cloves, thinly sliced
  • 1 tbsp anchovies, finely chopped
  • 1⁄2 tsp dried chilis
  • 1⁄2 cup white wine
  • 1 tbsp chopped capers
  • 1 cup grated Parmesan
  • 1 cup toasted breadcrumbs

Toasted Breadcrumbs

  • 100 g day-old white bread, torn into pieces
  • 3 tbsp olive oil
  • 1 tsp finely chopped garlic
  • 1 tbsp chopped parsley
  • Kosher salt and freshly ground pepper
Directions Yield:  Serves 4

Blanch Rapini

  1. Bring large pot of salted water to boil.
  2. Wash, trim and discard bottom 1″ of rapini stem. Drop rapini into boiling water and cook 1 to 2 minutes until tender-crisp. Transfer rapini from pot using slotted spoon and let drain in colander, leaving water in pot. Immediately rinse rapini under cold water to stop cooking. Reserve in colander and let drain fully.

Cook Pasta

  1. Drop pasta in same salted, boiling water and cook until al dente, about 8 to 10 minutes. Scoop 2 cups pasta water into separate bowl and set aside. Drain pasta and reserve.

Make Sauce

  1. Heat 1⁄2 cup oil in large 12″ skillet over medium heat. Add shallots and cook 5 minutes or until tender. Add garlic, anchovies and chilis and cook 1 minute. Increase heat to medium-high. When mixture is at heavy simmer, add wine and bring to boil. Cook until wine is mostly cooked off, about 2 minutes.
  2. Pour 1 1⁄2 cups reserved pasta water into skillet and bring back to boil. Cook until liquid is reduced by half, 6 to 8 minutes. Squeeze excess water from rapini and chop. Stir chopped rapini into pan with capers and cook until heated through.

Bread Crumbs (makes 2 cups)

  1. Place chopped bread in food processor and whirl until pieces are crumb-sized or finely chop.
  2. Heat medium-size skillet over medium heat. Add oil, then breadcrumbs and cook, stirring constantly, until golden and crispy, about 4 minutes. Add garlic and cook for 1 more minute. Remove from heat, and stir in parsley. Season with salt and pepper.

Finish And Serve Pasta

  1. Add pasta to skillet and toss to coat. Add more reserved pasta water if needed, 1 tbsp at a time, up to 1⁄2 cup. Remove pan from heat. Add Parmesan, remaining olive oil and breadcrumbs, and toss until pasta is coated. Season with salt and pepper to taste.
  2. Divide pasta between plates or bowls and garnish with more breadcrumbs before serving, if desired.

Stacey Brandford
House & Home March 2016