1/2 box Barrilla pasta (your choice of shape)
1 bunch rapini, stemmed and coarsely chopped
1/4 cup olive oil
1 large clove garlic, finely sliced
5 pitted Kalamata olives
1 teaspoon red pepper flakes
1 teaspoon lemon zest
salt and pepper to taste
Prepare pasta according to package directions. Cook until al dente and then drain, reserving about two tablespoons of cooking water. Toss pasta with a bit of olive oil.
Chop anchovies and kalamata olives together until they form a smooth paste.
Heat olive oil in a frying pan over medium heat. Add rapini and saute for three minutes until just wilted. Add garlic slices and continue to cook a few minutes more until just starting to brown. Add anchovy/olive mixture, lemon zest and red pepper flakes. Continue to cook until heated through, about four more minutes. Salt and pepper to taste.
Toss pasta with rapini mixture and serve, grating lots of fresh parmesan over the top.
February 26, 2006