Recipe Developed by Kristina Madonia
Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
TIPS FOR COOKING PASTA
- After the water comes to a boil add a good amount of salt, then add pasta slowly over a period of about 1 minute, stirring well.
- Keep the water at a boil the whole time pasta is cooking.
- A good stir initially will prevent any sticking.
- Oil should never be used; it will result in the sauce not adhering to the pasta.
- Use the largest pot you have.
Italian | Boiling | Sauté | Greens | Pasta | Vegetarian | Dinner | Main Dish | All categories...
food
Fusilli with Rapini
Italian comfort food at its best, but because it contains dark greens and heart-healthy garlic, it’s also nutritious.
Ingredients (Serves 6)
| 2 cups | unseasoned breadcrumbs |
| 2 | bunches rapini, washed and roughly chopped |
| ¼ cup | extra-virgin olive oil |
| red chili flakes | |
| a few large slices of garlic | |
| a few black olives | |
| 500g | fusilli pasta |
| Parmesan cheese |
Instructions
- Toast breadcrumbs in non-stick pan over medium heat, seasoning with salt and pepper until golden.
- Boil a large pot of salted water for the pasta.
- Boil a small pot of salted water and cook rapini for a few minutes, then drain.
- Heat extra-virgin olive oil in a deep sauté pan, add a few red chili flakes and slices of garlic.
- Remove garlic slices once golden and add greens, cooking on medium high heat for a few minutes. Add black olives near the end.
- Cook pasta until al dente and drain, preserving some pasta water.
- Mix breadcrumbs with greens, add pasta and toss together.
- Add a little reserved pasta water if mixture it looks dry. Add some extra-virgin olive oil and black pepper to taste.
- Serve hot and top with grated Parmesan.
- Don’t forget the wine!
Nutritional information
Nutrients per serving: 516 calories, 14 g fat, 14 g protein, 83 g carbohydrates, 3 g fibre.
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