Recipe Ingredients

1 tbsp olive oil 15 mL
3 large tomatoes, diced
10 sun-dried tomatoes (oil-packed), diced
2 cloves garlic, finely chopped
5 oz mild capicolla, diced 150 g
3 cups rapini, steamed 750 mL
3 cups gemelli pasta (or other small pasta), cooked al dente 750 mL
1 small container bocconcini, diced
1/4 cup fresh basil, chopped 60 mL
Salt and pepper
Grated Romano cheese
 

Recipe Directions

  1. Heat oil in a large skillet set over medium-high heat; sauté tomatoes, sun-dried tomatoes and garlic about 4 minutes. Add capicolla and steamed rapini; cook 2 minutes or until heated through.
  2. Toss mixture with the cooked pasta, bocconcini and basil. Season to taste with salt and pepper; garnish with Romano cheese.