Rapini and pasta soup (minestra 'l qualazzi)

1 servings

Ingredients

Quantity Ingredient
1 bunch Rapini -; (1 lb)
2 tablespoons Extra-virgin olive oil; plus
¼ cup Extra-virgin olive oil
Water
2 tablespoons Sea salt
1 pounds Ditali or ditalini; see * Note
2 Garlic cloves; peeled
1 can Italian whole peeled tomatoes - (28 oz); drained
1 teaspoon Sugar
Black pepper
¼ pounds Ricotta salata -; (in 1 piece)
Crushed red pepper flakes

Directions

* Note: Ditalini is a small tubular pasta sometimes called salad macaroni.

Clean greens and cut away 1 to 2 inches of thick, fibrous ends, then cut greens into 1½-inch lengths. Heat 2 tablespoons olive oil in pasta pot over medium heat. Add greens, turn them in the oil and immediately add 5 quarts water. Stir in salt, cover, increase heat to high and bring to boil.

Reduce heat and gently simmer, covered, for 10 minutes, until greens are quite soft. Uncover and increase heat to high. When water returns to boil, add pasta and cook until just tender to the bite, about 10 minutes. Meanwhile, place remaining ¼ cup olive oil and garlic in heavy 6-quart pot. Saute over medium-low heat until garlic is light golden on all sides, about 5 minutes. Crush tomatoes by hand and stir them well into oil. Remove garlic cloves. Stir in sugar and black pepper (no salt). Reduce heat and simmer gently for rest of the pasta cooking time.

When pasta has cooked, add 7 cups of pasta water to tomato sauce. Drain pasta and greens, allowing some of liquid to cling, and toss them in pot with tomato sauce. Allow flavors to mingle 3 minutes, uncovered, over low heat. Serve very hot. Grate plenty of ricotta salata over top and add crushed red pepper to taste. Yields 6 servings.

Each serving: 459 calories; 970 mg sodium; 4 mg cholesterol; 17 grams fat; 63 grams carbohydrates; 15 grams protein; 1.46 grams fiber Recipe Source: Los Angeles Times - 12-02-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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