This is probably my favorite pasta. There are so many, though. But rapini has such a nice, delicate, almost asparagus-like flavor, along with an wonderfully varied and tender texture. Mouth watering now. My partner forgot to plant it this year (and I’m the asshole who isn’t helping much in the garden, so I’m not blaming them). But usually we eat it at least once per week during the transitional seasons (PNW). Anchovies, garlic, peperoncino, olive oil, cooking water and muddica? And what is your review of the dish?
LasagnaSmith
next time try putting toasted breadcrumbs on top. it’s delicious
3 Comments
A classic done right!
This is probably my favorite pasta. There are so many, though. But rapini has such a nice, delicate, almost asparagus-like flavor, along with an wonderfully varied and tender texture. Mouth watering now.
My partner forgot to plant it this year (and I’m the asshole who isn’t helping much in the garden, so I’m not blaming them). But usually we eat it at least once per week during the transitional seasons (PNW).
Anchovies, garlic, peperoncino, olive oil, cooking water and muddica?
And what is your review of the dish?
next time try putting toasted breadcrumbs on top. it’s delicious