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8 roma tomatoes
1 bunch rapini
2 cloves garlic, sliced
1/2 cup white wine
1/2 teaspoon red pepper flakes
olive oil
salt
1 package tagliatelle or other dried pasta
Preheat oven to 325.
Quarter tomatoes and drizzle lightly with olive oil and salt.
Roast (in a single layer) for 1.5 to 2 hours
Cut the rapini into bite sized pieces, discarding the bottom 3 inches of stalk
Blanche the rapini lightly in a salted boiling water. Set aside.
While pasta is cooking, in a large frying pan gently saute the garlic in some olive oil (2T)
Add the rapini, white wine, and red pepper flakes.
Continue to saute, over high heat, stirring frequently.
Toss the tomatoes, the rapini mixture with the cooked pasta.
Add olive oil to coat, and salt to taste.