Mediterranean Broccoli Rabe & Feta Rotini

1. Warm Olive Oil

Warm the olive oil in a large frying pan over medium heat until hot.

2. Cook Pancetta

If using, add the pancetta to the pan and sauté for about 5 minutes until it becomes crispy and golden.

3. Sauté Onion and Red Pepper Flakes

Add the finely chopped onion and a pinch of red pepper flakes to the pan. Sauté for about 8 minutes until the onion becomes soft and translucent.

4. Add Tomatoes and Simmer

Pour in the can of Italian tomatoes along with 1 cup (250 ml) of water. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

5. Cook Broccoli Rabe

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook for about 4 minutes until tender. Use a slotted spoon to remove it and set it aside.

6. Cook Pasta

In the same pot of boiling water, add the rotini pasta and cook for about 11 minutes until al dente. Just before the pasta is done, return the broccoli rabe to the pot for the last 30 seconds to reheat.

7. Combine Pasta and Sauce

Drain the pasta and broccoli rabe, then return them to the pot. Pour the tomato sauce over the pasta and broccoli rabe, and add the chopped fresh mint. Toss everything together until well coated.

8. Add Feta Cheese

Gently fold in the crumbled feta cheese, saving a bit to sprinkle on top. Transfer the pasta to a warmed shallow bowl and finish by sprinkling the remaining feta over the dish.