Spaghettini with Rapini, Tomatoes & Cannellini Beans
I had a craving for rapini so I made some spaghettini (it's called "thin spaghetti" here, how odd...) with fresh tomatoes, garlic, onion, rapini and cannellini beans along with a yummy fresh salad.
andy, it's funny you ask. I've actually been making that pasta dish for several years now. I was originally introduced to the wonders of rapini and cannellini beans by a former roomate's mom who was from Italy. She used to bring over the BEST rapini with tomatoes. I've been trying to get my sister who comments here sometimes as "shado" to try making rapini this way but she hasn't yet.
We had a bunch of fresh tomatoes that Richard got from a coworker and they were going to go bad so I was trying to think of what to do with them and was flipping through Vegan Italiano which has a similiar recipe so I decided to make my version since I hadn't made it in a long time.
Here's mine. Like most of what I throw together, the seasonings are to taste:
- about 2 lbs of ripe fresh tomatoes, diced - 1 bunch rapini, cleaned and coarsely chopped (include the thin stems) - 1 diced onion - minced garlic - salt & pepper - hot chili flakes (red pepper flakes) - sugar - basil - oregano - balsamic vinegar - 1 can cannellini beans, drained and rinsed - olive oil
1. Saute the garlic and onion in olive oil until onion is translucent.
2. Add in the rapini and let cook a little.
3. Add the tomatoes, some salt, pepper, sugar, balsamic vinegar, oregano and basil, hot chili flakes, cover and simmer for a few minutes until the tomatoes start to break down. Start with a little of the seasonings first.
4. Uncover and taste. Adjust seasonings as necessary and simmer until the rapini is tender and the tomatoes have cooked down.
kleopatra, I do like angel hair pasta but I'm weird because I choose my pasta depending on my mood. This dish however I have always made it with spaghettini. It just seems to be the right texture for it.
The pasta looks delish!
ReplyDeleteWoah, that looks tasty. Where'd you find the recipe?
ReplyDeleteThanks anardana and andy.
ReplyDeleteandy, it's funny you ask. I've actually been making that pasta dish for several years now. I was originally introduced to the wonders of rapini and cannellini beans by a former roomate's mom who was from Italy. She used to bring over the BEST rapini with tomatoes. I've been trying to get my sister who comments here sometimes as "shado" to try making rapini this way but she hasn't yet.
We had a bunch of fresh tomatoes that Richard got from a coworker and they were going to go bad so I was trying to think of what to do with them and was flipping through Vegan Italiano which has a similiar recipe so I decided to make my version since I hadn't made it in a long time.
Here's mine. Like most of what I throw together, the seasonings are to taste:
- about 2 lbs of ripe fresh tomatoes, diced
- 1 bunch rapini, cleaned and coarsely chopped (include the thin stems)
- 1 diced onion
- minced garlic
- salt & pepper
- hot chili flakes (red pepper flakes)
- sugar
- basil
- oregano
- balsamic vinegar
- 1 can cannellini beans, drained and rinsed
- olive oil
1. Saute the garlic and onion in olive oil until onion is translucent.
2. Add in the rapini and let cook a little.
3. Add the tomatoes, some salt, pepper, sugar, balsamic vinegar, oregano and basil, hot chili flakes, cover and simmer for a few minutes until the tomatoes start to break down. Start with a little of the seasonings first.
4. Uncover and taste. Adjust seasonings as necessary and simmer until the rapini is tender and the tomatoes have cooked down.
5. Mix in the cannellini beans.
6. Serve on pasta!
Do you like angel hair pasta? That's my fave and wow, would i love it with your recipe here!!!
ReplyDeletekleopatra, I do like angel hair pasta but I'm weird because I choose my pasta depending on my mood. This dish however I have always made it with spaghettini. It just seems to be the right texture for it.
ReplyDelete