Pasta with Rapini, Toasted Garlic, Bread Crumbs and Parmesan

• 13 cup olive oil or as needed
• 5 cloves garlic or to taste, peeled and slivered
• 1 cup bread crumbs prefer homemade
• 1/2 teaspoon cayenne pepper or to taste
• 1 pound rapini (broccoli rabe) rapini, trimmed and washed
• 1 pound pasta spaghetti, linguine or other long pasta, prefer whole wheat
• 1 x black pepper freshly ground
• 1 x parmesan, parmigiano-reggiano cheese, grated

1. Bring a large pot of salted water to a boil.
2. Add 3 tablespoons of oil in a large skillet over medium-low heat.
3. When oil is warm, cook garlic just until fragrant, about 2 minutes.
4. Stir in bread crumbs and cayenne pepper and cook until bread crumbs are golden, about 6 minutes or so.
5. Remove and set aside.
6. Cook rapini (broccoli rabe) in boiling water until it is soft, 3 to 4 minutes.
7. Remove with a slotted spoon, drain well and chop.
8. Cook pasta in same pot.
9. Meanwhile, add remaining oil to skillet over medium-low heat.
10. Stir in broccoli rabe and toss well, season with salt and pepper to taste.
11. When it is warm, stir in garlic and bread crumbs and stir well.
12. When pasta is done, drain it, reserving a little cooking liquid.
13. Toss pasta in skillet with broccoli rabe mixture; if sees dry, moisten with a little reserved liquid.
14. Season with more salt and black pepper.
15. Serve with Parmesan.

olive oil, garlic, bread crumbs prefer, cayenne pepper, rapini, pasta, black pepper, parmesan

Taken from recipeland.com/recipe/v/pasta-rapini-toasted-garlic-bre-51786 (may not work)