Heirloom Wheat Casarecce with Sauteed Rapini, Aglio, Olio e Pepperoncini

Ingredients:
16oz Pastificio Boulder Heirloom Wheat Casarecce
2 bunches of broccoli rabe (rapini) cut into 2" pieces
1/2 cup Extra Virgin Olive Oil
a full head of garlic (thinly sliced)
1/4 of a small onion (diced)
Salt
Black pepper and Calabrian Red Pepper flakes
Pane Grattugiato Fritto - It is basically the Italian version of seasoned breadcrumbs. Oven toast cubes of good bread (sourdough, crusty), coarsely crumb it in a food processor (leave it with uneven, about lentil sized crumbs). Sautee a bit of garlic (oooohhh the garlic again) in olive oil and add the breadcrumbs. Let it coat the crumbs, add sea salt and black pepper to taste. I often sprinkle a bit of thinly chopped Italian Parsley. You can add your favorite dry herbs. It keeps well in the pantry for a few weeks.

How To:
Wash the rapini, cut into 2" pieces. Blanch it. (Boil in salted water for 2' and quickly cool it in ice water). Drain. Bring 4 quarts of water and plenty of salt to a boil Sautee onions and garlic with the olive oil till light golden. Add rapini and toss to get it coated with the aglio e olio. Cook pasta as per pasta box instructions.

Once pasta is al dente, transfer it with a spider to the saucepan with garlic, onions and rapini and add a 1/4 cup of pasta water. Toss it vigorously for a minute or so. Sprinkle pepperoncini (red pepper flakes) to taste.
Plate, sprinkle with pane grattugiato fritto and Parmigiano Reggiano cheese.

Buon appetito!