Linguini With Lemon, Olives, And Rapini: There’s nothing too fancy here, just simple, good flavors garlic, lemon, rapini, and briny olives. For a gluten-free option, use your favorite gluten-free pasta.
Prep: 5 mins | Cook: 15 mins
1 bunch rapini
2 tablespoons olive oil, plus extra to serve
1 tablespoon minced garlic
¼ cup (60 ml) lemon juice
¼ cup (60 ml) dry white wine
¼ cup (45 g) capers, drained
½ cup (50 g) good-quality olives
sea salt and freshly ground black pepper
1 x 1 lb (454 g) pack linguini
1 Chop the rapini, separating the stems from the tender greens. Bring a medium pot of water to a boil and add the stems for 1 minute, then add the greens for a further minute. Drain and set aside.
2 Heat the oil in a large saute pan and add the garlic. Cook for 1 to 2 minutes, stirring frequently so that it doesn’t brown, then add the rapini, lemon juice, and wine and raise the heat to high. Simmer for 3 to 4 minutes until reduced by half, then add the capers and olives, stir, and remove from the heat.
3 Meanwhile, cook the pasta according to package directions. Drain, reserving ¼ cup (50 ml) of the cooking water. Add the pasta to the sauce along with the reserved cooking water. Toss the pasta in the pan to coat with the sauce, drizzle with more olive oil, if you like, then season lightly with salt and freshly ground black pepper, and serve.
Recipess.net TIP: Rapini is also known as broccoli rabe, so if you can’t find it under one name while shopping, look for the other!
Have a good meal, and see you soon with new delicious ingredients.
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