Long Pasta with Rapini

Ingredients for Spaghetti with Rapini

• eight ounces of thin spaghetti
• ½ cup extra-virgin olive oil
• 4 garlic cloves, thickly sliced
• 1 teaspoon of red pepper flakes
• 2 bunches of rapini, washed and cut into two-inch lengths
• ½ cup of freshly grated Parmesan cheese
• sea salt and ground black pepper

Directions for Preparing Spaghetti with Rapini:

1. Boil the spaghetti (how long depends on manufacturer; check box).  Drain, but set aside 1 cup of the cooking water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook until golden, about 3-4 minutes.
3. Add the red pepper flakes and cook for another 30 seconds.
4. Add the rapini. Season with salt and pepper. Mix to coat the rapini.
5. Add ½ cup of cooking water and cover. Cook for 5 minutes, stirring occasionally until rapini is tender.
6. Add an additional ½ cup of the cooking water.
7. Add drained spaghetti, toss to coat evenly, cover and cook one minute longer.
8. Divide pasta between four bowls. Sprinkle with cheese and serve immediately.