Linguine with Rapini, Garlic, and Toasted Breadcrumbs

Rapini—also known as broccoli raab, rabe, or broccoletti—adds pleasantly bitter, earthy flavor to this rustic Italian pasta dish. Though it resembles broccoli, rapini is actually part of the turnip family. California grows the vast majority of the nation’s rapini crop, with Monterey County leading production. Paired with golden toasted breadcrumbs, slivered garlic, and good olive oil, this vibrant dish is simple, nourishing, and bursting with flavor.

INGREDIENTS:

Salt
1/2 cup extra virgin olive oil, more as needed
4 cloves of garlic, peeled and slivered
1 cup breadcrumbs, preferably homemade (sourdough recommended)
1/4 teaspoon red pepper flakes, or more to taste
About 1 pound rapini, trimmed and washed
1 pound fresh linguine or other long pasta
Freshly ground black pepper
Freshly grated Parmesan cheese

METHOD:

Bring a large pot of salted water to a boil.

In a large skillet, heat 1/4 cup olive oil over medium-low heat. Add the slivered garlic and cook 1–2 minutes, just until fragrant. Add the breadcrumbs and red pepper flakes. Cook, stirring occasionally, until golden and crisp—about 5 minutes. Transfer the breadcrumb mixture to a bowl and set aside.

Add rapini to the boiling water and cook until tender, about 5 minutes. Remove with a slotted spoon, reserving the cooking water. Drain rapini and chop roughly once cool enough to handle.

Add the pasta to the same pot of boiling water and cook until al dente. Reserve a small amount of pasta water before draining.

Heat the remaining 1/4 cup olive oil in the skillet over medium-low heat. Add the chopped rapini and toss well. Season with salt and pepper. When warmed through, add the garlic-breadcrumb mixture and combine.

Add the drained pasta to the skillet and toss with the rapini mixture. Loosen with a splash of reserved pasta water if needed to help it coat evenly. Taste and adjust seasoning.

Finish with freshly grated Parmesan.

SERVING SUGGESTIONS: