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INGRED:
1 bunch of Rapini
3 fillets of Anchovies
2 drops of Diablo Pepper Olive Oil (double if you like it hot!)
5 garlic cloves (mashed)
1/8 cup extra virgin olive oil
1 pasta (penne, preferred)
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RECIPE:
Blanch the Rapini in salted water (use later for pasta) for about 2 to 3
minutes. Sauté garlic in olive oil in large skillet (10 inch)
for 1 to 2 minutes at medium to medium high. Add Rapini and cook down.
Prepare pasta as directed (suggest: "al-dente").
Mix pasta and Rapini mixture together, add additional olive oil if needed.
Top with imported Romano cheese (grated).
Serve immediately.
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Most recent revision 30 June 2003
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