Hurry-up pasta is the pasta one makes when one is in a hurry … duh! … and nearly always at lunch-time (most people are not in a hurry come supper-time). It is made up of whatever is available in the fridge or left over from the day before. Hurry-up pasta can never be such gourmet stuff as our dream meals are made on, but it is very pleasing for all that and never lets one down — it does a good job of satisfying one’s hunger and allows one to get with the rest of the day.
In this case it was some previously cooked green vegetables called ‘broccoletti’ in Italian and, very nastily to my mind, either Broccoli Rabe or Rapini in English — I assure you that broccoli rabe/rapini taste much better than they sound! I had some fresh pasta that takes no time to cook (about 5 minutes) and the ubiquitous final touch to nearly all pastas: grated parmesan cheese. It was all very reminiscent of ‘orecchiette alle cime di rapa’ which is Puglia’s signature pasta recipe.
Take a look …
First of all … turn the kettle on or put some water on the boil. Second: chop up 2 or 3 large tomatoes. Third: grate some parmesan cheese. Four: chop up a large onion. Five: pour a generous amount of olive oil into a sauté pan or saucepan large enough to hold 500g of pasta. Steps 1 to 5 take approximately 10 minutes altogether.
Then, put the fresh-pasta (in this case ‘orecchiette’) into a large saucepan or casserole:
Rapini (also known as Broccoli Rabe (or Raap or Raab),
Broccoli di Rape,
Cime di Rapa,Rappi,
Friarielli (in Naples),
The plant is a member of the Brassiceae tribe of the Brassicaceae, whose taxonomy is very difficult.
Rapini is classified scientifically as Brassica rapasubspecies rapa, in the same subspecies as the turnip, but has had various other designations, includingBrassica rapa ruvo, Brassica rapa rapifera, Brassica ruvo, Brassica campestris ruvo.