i feel like if i eat a giant bowl of pasta, but it’s filled with dark greens, then it basically evens itself out health-wise. i mean, look at all of the cancer fighting properties i’m consuming if i eat two bowls of this penne with rapini! i’m ingesting a whole slew of good things for my body, so we can ignore the *generous* helping of cheese i added on top.
rapini is a bitter, assertive veggie that looks like leafy broccoli, but lightens up when cooked with lots of garlic and a squeeze of bright lemon juice. i added a couple of anchovies for their saltiness and lots of good olive oil. i also did something i never do and used boxed pasta! there’s no shame in that, i think. i used barilla whole wheat penne which was perfectly al-dente.
topped with freshly grated pecorino, toasted rye bread crumbs (i LOVE doubling down with my carbs) and my favourite terroni peppers, and i had a lovely sunday supper.
penne with rapini & anchovies
1 head rapini, washed roughly cut
4 cloves garlic, minced
4-5 anchovy fillets packed in oil
2 teaspoons chili flakes
1/4 cup good quality olive oil
1/2 cup freshly grated pecorino
1/2 cup toasted breadcrumbs
1/2 box barilla whole wheat penne
• heat half the olive oil in a large pot over medium heat. add garlic and chili flakes and cook until fragrant. add the anchovy fillets and cook, breaking up into the oil with a wooden spoon.
• bring a large, generously salted pot water to a rolling boil. add the pasta to the boiling water, and add the rapini to the anchovy garlic oil at the same time. toss to coat and cover with a lid.
• heat a little oil in a small, non stick pan and add bread crumbs, tossing with the oil until browned.
• cook pasta until al-dente according to directions on the box, drain, and add to rapini. add the remaining olive oil, cheese, fresh ground salt and pepper and stir well. squeeze in juice of half a lemon, toss and then serve.
• top with delicious terroni peppers, toasted bread crumbs and serve with crusty bread to dip in the remaining oil.