Quick Cook - Rigatoni
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
56
Sourness
48
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Rigatoni7 tbsps
Extra-Virgin Olive Oil2 bunches
Broccoli Rabe (washed, separated into coarse stems and florets, and chopped into 1-inch pieces)1
Salt1 tsp
Garlic (finely chopped)1 tbsp
Unsalted Butter2 bunches
Baby Spinach (washed)2 tbsps
Balsamic Vinegar (aged)Directions:
1
Put the rigatoni in a pot of boiling water
2
Cook until al dente, about 10 minutes
3
Meanwhile, in a medium saute pan set over medium heat, heat 3 tablespoons olive oil
4
Saute the broccoli rabe stems 1 minute, until softened
5
Season with salt
6
Add the broccoli rabe florets and 1/2 teaspoon garlic
7
Cook until the broccoli rabe is fork-tender, about 5 minutes
8
Set aside
9
In a second saute pan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat
10
Add the spinach, and cook for 5 minutes, covered, until wilted but still green
11
Set aside
12
In a third saute pan, heat 2 tablespoons olive oil over medium heat
13
Add 1/2 teaspoon garlic, and cook about 30 seconds, until fragrant
14
Add the Swiss chard, cover, and cook for 5 minutes, until tender
15
Set aside
16
When the pasta is al dente, or firm to the tooth, add 2 teaspoons salt to the water
17
Drain the pasta into a colander set in the sink
18
Do not run cold water over the pasta to shock it, as the heat of the pasta is needed to cook the accompanying raw vegetables in the dish
19
Place the chopped arugula in a serving bowl
20
Cover with the hot, drained pasta
21
Sprinkle the cherry tomatoes, black olives, sun-dried tomatoes, and capers on top
22
Season with freshly ground black pepper and coarse salt, and drizzle with balsamic vinegar
23
Toss and serve in individual pasta bowls
24
Gently rewarm and taste the broccoli rabe, spinach, and Swiss chard before serving
25
Place a small mound of each green in a circle on individual plates
26
Serve either as a first course or alongside the pasta