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SERVES:
6

INGREDIENTS:

• 1 pound dried pasta (farfalle is good)


• 1 large white onion, peeled and thinly chopped


• 2 large cloves garlic, peeled an minced


• 1 bunch rapini, cut into 2-3 inch sections


• 1 15-ounce jar roasted red peppers, well drained and rough chopped


• 1/2 15-ounce can chickpeas, well drained (or more to taste)


• 1 cup sliced, pitted kalamata olives


• Red pepper flakes to taste (optional)


• 8-12 ounces fresh mozzarella, cubed (optionally marinated, see below)

PROCEDURE:

Get a pot of water going and get the pasta going before cooking everything else in stages.

Use a large, heavy bottomed pot to saute 1 large, sliced white onion in a little bit of olive oil.

Once the onions have softened up a bit, add a couple of large, minced cloves of garlic and 1 bunch of rapini that has been cut into bite sized pieces.

Once the rapini has wilted down quite a bit, add 1 15-ounce jar of well drained and chopped roasted red peppers and as many well drained, canned chick peas as you like and then, once everything is hot all the way through, turn the heat off on that.

Drain the pasta when it is done and add that right to the pot with the rapini, while it's still nice and hot.

Add a handful of pitted, sliced kalamata olives and a sprinkling of red pepper flakes, add a good drizzle of olive oil and mix everything together.

Finish each individual serving with some finely cubed fresh mozzarella cheese.

HINTS:

Cut off and discard the bottom 3-4 inches of the rapini first because it is too tough to chew. You could easily substitute broccoli florets for the rapini, if you don't have the rapini. Marinate the cubed mozzarella in olive oil, salt and pepper and even a little lemon juice or basil pesto for more depth of flavor.