Pasta with rapini is a common southern Italian dish. I adapted this recipe for the Sun Oven from one I found on epicurious.com where the pasta was cooked along with the vegetables risotto style. I don’t often make pasta in the Sun Oven (with the exception of lasagna or other baked pasta dishes) for a variety of reasons. But every now and then I like to give it a try.
Solar Pasta with Rapini
1 1/2 cup broth (chicken or vegetable)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 cups pasta shells
1 bunch rapini (broccoli rabe), stems removed, chopped
1/2 cup freshly grated Romano cheese
Salt to taste
Set Global Sun Oven out to preheat.
In as small saucepan heat the broth to almost boiling. Heat the oil in a large, dark, light-weight pot, add the garlic, sauté for about 1 minute, add red pepper flakes. Stir in pasta then rapini; pour broth over mixture, cover and transfer to Sun Oven. Cook for 20 to 30 minutes or until most of the broth has been absorbed by the pasta. Remove from Sun Oven, pasta will still be slightly watery, stir in cheese. Adjust for salt. Serve immediately.
Makes 4 servings.