FDP Cookbook : Side Dishes : Rappini al olio
(submitted by joeyp2718 )

Ingredients

1 bunch of rappini; bottoms trimmed, washed and cut into 2 or 3 inch pieces.
2 anchovey filets(or more if you like)
3-4 cloves of fresh garlic crushed
crushed red pepper flakes to taste
black pepper to taste
salt for pasta water and to taste
extra virgin olive oil
box of your favorite pasta
Parmagiano Reggiano cheese for grating.

Directions

Put on a pot of water for the pasta and salt with at least 1 full teaspoon of salt; you'll be cooking the rappini with the pasta so you'll need some salt to flavor that. When the water comes to a full boil, add the pasta.
In a small sauce pan, bring about about a quarter cup of extra virgin olive oil up to simmering heat. Add garlic, anchovies and peppers; be careful not to burn the garlic. The anchovies will disintergrate and you'll have a slightly thickened olive oil sauce. After the garlic has cooked a bit, just keep the sauce warm while waiting for the pasta.
Check the pasta for doneness, when there are about 2-3 minutes of cooking time left, add the rappini to the pasta water and give it a good stir.
When the pasta is al dente, drain and remove to a large bowl.
Pour the olive oil sauce and toss well.
The dish most likely won't need any salt but check it anyway remembering that you will be topping this off with the cheese (which will add salt).
Enjoy!