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Prep time
10 minutes
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Cook time
10 minutes
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Serves
Four
Author Notes
Adapted from Martha Stewart's original, I have substituted rapini and white beans for the tomatoes, used chicken broth instead of water to cook the pasta and made it spicier by adding more red pepper flakes.
I tried a number of variations using different vegetables, e,g, shiitake & mushrooms; good but not great.
I decided to include protein.
White beans help create a creamy sauce and a counterpoint to the slight bitterness of the rapini.
Both pair perfectly with the onion and garlic from the original recipe. —Jeanne Channing
Ingredients
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12oz
Bucatini pasta
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1
Sweet onion
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3
Garlic cloves, large
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1/2 to 1 teaspoons
Red pepper flakes
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15.8oz
Canned white beans
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1 bunch
Rapini (broccoli rabe)
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2 tablespoons
Olive oil, extra virgin
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1 liter
Low sodium chicken broth
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1/2 cup
Water
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1
Lemon
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Parmesan cheese
Directions
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Firstly, peel and thinly slice the onion and garlic; drain and rinse the beans, remove the ends of the stalks of the rapini and roughly chop.
Lay the pasta in a large, straight-sided skillet and break in half (so it lies flat).
Layer on onion, garlic, red pepper flakes, 1 coarse tbsp of salt, freshly grated black pepper, the white beans and rapini.
(It will look as if the rapini won't fit but don't worry, it will cook down.)
Add the olive oil, chicken broth and water, cover and bring to the boil.
Once boiling, uncover and cook at a steady simmer, stirring and turning frequently with tongs to stop the ingredients sticking to the pan and to combine.
Check at 9 minutes for doneness; it may need an extra minute or two.
Ladle into bowls, squeeze over fresh lemon juice and grated Parmesan to taste.
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