Quick Tomato & Rapini Pasta
This Quick Tomato & Rapini Pasta is super simple, packed with flavour and perfect for a meatless, weeknight meal!
Ingredients
- 2 tbsp olive oil
- 1/2 white onion, diced finely
- 1 large garlic clove, minced
- 1-2 anchovies
- 1 tsp salt
- 2 tsp red chilli flakes
- 1 tsp pepper
- 1 cup rapini, chopped into halves or thirds
- 1 1/2 cup cherry tomatoes, halved
- 200 g spaghetti pasta is so hard to estimate, but I used about half a small package
- 1 tbsp butter
- juice of half a lemon
- 1/2 cup grated parmesan cheese (grate a little bit extra for topping)
Instructions
- Prepare all ingredients ahead of time (onion, garlic, rapini, tomatoes, parmesan). This will make for easier cooking!
- Fill a large pot with water and heat on high until it comes to a boil.
- In a large saucepan, add oil and heat on low-medium.
- Once oil is hot, add onions and cook for 1-2 minutes, until they start to become translucent.
- Next, add garlic, anchovy, salt, pepper and red chili flakes.
- Add rapini and cook for 2 minutes or until it begins to soften.
- Add tomatoes and cook for 5-6 minutes. Stir every few minutes so that they don't burn. Once cooked, squish slightly with a back of a spoon.
- Once water boils, add spaghetti in and cook until al dente (mine was about 9 minutes).
- Add butter and lemon juice to sauce, allowing butter to melt.
- Fill a small mug with pasta water and add to tomato sauce. Once mixed in, the sauce should become thicker and glossy. If that's not the case add a bit more pasta water. If it seems too watery, bring up the heat and allow some of the liquid to cook off.
- Once pasta is done, drain and add to sauce. Remove from heat.
- Add parmesan and mix immediately and quickly, so the cheese doesn't become stringy.