Penne with cime di rapa
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- 300g cime di rapa
- 370g dried penne
- 0 Olive oil
- 3 cloves garlic
- 1 pinch dried chilli
- 2 tbsp creme fraiche
- 0 Pecorino
Step 1
Serves two (again, if need be, reduce the amount of pasta to suit your appetite).
Step 2
Bring a large pot of salted water to a boil.
Step 3
Drop in the cime di rapa, blanch for 30 seconds, then use tongs to transfer from the pot to a sieve, to drain.
Step 4
Keep the boiling water, because you're going to use it to cook the pasta.
Step 5
Add the penne to the boiling water and cook as per the instructions on the packet – about 10-13 minutes, usually, though again err on the side of caution.
Step 6
In a large, heavy-based saute pan or similar, heat two tablespoons of olive oil over a medium flame.
Step 7
When hot, add the garlic and chilli, and fry gently until the garlic has softened but not taken on any colour.
Step 8
Stir in the cime di rapa, saute for a minute more, then remove from the heat.
Step 9
When the pasta is ready, drain and add to the pan with the cime di rapa.
Step 10
Stir in the creme fraiche, add a little grated pecorino and toss to coat the pasta.
Step 11
Serve at once with a bowl of grated pecorino alongside, to add to taste.