2  bunches of rapini

1/2 cup olive oil (a Spanish oil increases flavor)

1  onion - optional (diced)

2-4 garlic cloves (diced)

2-4 anchovies fillets (or anchovies paste about 2-inches)

1/4 teaspoon Mediterranean sea salt

1 teaspoon crushed red pepper flakes (or to taste)

1  cup grated Romano cheese

1 lb. pasta (penne, ziti, farfalle)

1.  Bring to boil the water pot for the pasta and season with ample salt.

2.  Blanch the Rapini in salted water (use the water later for pasta) for about 2 to 3 minutes.  

3.  Heat the olive oil with the red pepper flakes and add the anchovy fillets (or anchovy paste) to infuse the oil.

4.  Sauté the onion until translucent.  While sautéing the onion, blanch the rapini in the salted boiling water.  Finish by adding the diced garlic at the last minute of sautéing the onion.  Add the garlic and saute for about 1 to 2 minutes.  

5.  Drain the rapini and add to the sauté mixture and reduce the heat to cook down the liquid while the pasta is cooking. 

6.  Prepare pasta as directed (suggest: "al-dente").  Prior to adding the cooked pasta to the cooked rapini, grate about a cup of cheese to mix thoroughly with the rapini.  Mix pasta and rapini together, add additional olive oil if needed.  

7.  Serve immediately an d top with imported Romano cheese (grated).

VARIATIONS:  Use Italian sausage.  Also try substituting Romano cheese with Ricotta Salata.

Per Serving: Calories = "Who Cares, it's our culture!!"