For additional photos illustrating the preparation of the rapini I invite you to visit my March 10, 2010 post
Orecchiette Pasta....pronounced: oh-rech-ee-Et-tay
250 grams/ 1/2 lb.orecchiette pasta
1 bunch rapini
4 tablespoons extra virgin oil
3-4 garlic cloves sliced
1/4 tsp chili flakes or more if desired
2 cups cherry tomatoes cut into wedges
1/2 cup white wine
salt to taste
grated pecorino or parmesan cheese
In a large pot boil enough salted water (6-8 cups) to cook the pasta al dente (11 minutes or according to pkg. instructions). Drain before adding to the prepared rapini.
While the water is boiling for the pasta start prepping the rapini. Begin by washing the rapini and cutting about an 1 inch off the stem. To allow for more even cooking with a knife, split about 1-2 inches down the center of the lower part of the rapini stem. This allows for more even cooking Wash the rapini under cold water and drain. Fill a large pot with water and bring to a boil. I add salt to the boiling water as you would do, when cooking pasta.
Drop the rapini in the salted boiling water and cook for about 1-2 minutes until "a la dente".
Remove the rapini from the boiling water and place immediately in a large bowl filled with ice water (this will stop the cooking process and help retain the deep green colour of the rapini).
Strain and remove the excess water by wringing the rapini with your hands
Cut into 3 pieces and set aside.
In a frying pan heat the oil and add the garlic slices and red chili flakes. Saute the garlic until a golden colour.
Add the rapini, away from the sizzling oil as it tends to splatter, and continue cooking on medium heat to infuse the flavours, for about 1 to 2 minutes.
Toss in the tomatoes and continue cooking an additional minute.
Add the wine and simmer for until reduced about 3 minutes.
Toss in the cooked pasta and grated parmesan or pecorino cheese
Serve with extra grated parmesan or pecorino cheese and a drizzle of good extra virgin olive oil. Serves 2-4