So a weekend of dodging falling branches, and continuous downpours, all the while watching the weather channel disbelieving the forecast, the moment the sun peaked out, off to the market to see what I could scrounge up. As soon as I cruised through the produce section and saw the rapini, I knew what was for dinner. A staple around the house, in some fashion or another, rapini with white beans over pasta. I'm not really sure when and where I grew to love the dish, it's not as if I grew up eating it. It may have been inspired by some reading I did on the early days of Ybor City. For those not familiar with that neighborhood in Tampa, it was the home of Italian, Sicilian, and Cuban immigrants who were the backbone of the cigar industry in Tampa. I just remember reading about the humble dishes, and some of the Sicilians relying on dishes like white beans over pasta. The rapini simply fits right in. Anyway, a fresh tomato and basil to lighten the dish, and off to the kitchen to get my fix.

As with the fettucini alfredo dish, I put water on right away, as I'll use the water to both blanch the rapini as well as cook the pasta. I trim the stalks off the rapini, but be sure to leave the leaves. Rapini is, for those not familiar, not really like broccoli at all, as some confuse it. It's closer to the cabbage family, and can, at times, have a slightly bitter flavor. Nothing a little extra salt and garlic doesn't balance however. A few minutes in boiling water, and removed and rinsed under cool water for a minute, and it will be ready for the finishing touches.

As far as the beans go, I prefer the smaller "navy" beans, but at times use the larger cannelini beans. I'm lazy when it comes to things like this, and since I'm always cooking at home for two, it doesn't make sense to cook a large amount of dried beans. I just use the canned. I'll usually add a little vegetable base, as well as more garlic, and some sort of herb. For this, I add fresh basil, to lighten it up some, in the fall and winter, rosemary or sage would be more appropriate. For this dish, I also caramelized a little onion before adding the beans, just to give a sweetness to them as well. Maybe half an onion, sauteed in olive oil until golden brown, then add the garlic, saute another minute, then add the beans.

Truthfully, this dish is quite simple, as the beans simmer a few minutes, you can now cook the angel hair, which only takes a couple of minutes, and in a third skillet, heat a little more olive oil and garlic, and warm the rapini. I prefer the garlic to be fairly raw for the rapini, I like the contrast, but that is somewhat personal preference. I quick chop of the tomato while the pasta is draining, and dinner is almost done.

For this dish, I actually left the basil out of the beans, and thinly sliced it to go atop the dish, but either way, add the basil at the very end, as you want the freshness, too early in the cooking process, and the basil would lose its pungency. To finish, I mound some pasta in the middle of the bowl, top with the beans, then some fresh tomato and basil, and some shaved Romano (or Parmesan) cheese. A dish like this would stand up to a light red wine, or a crisp white, such as a Pinot Grigio. Enjoy!