Linguine with Rapini, Sausage, & Kalamata Olives
3 Bunches of Rapini , cleaned and trimmed
1 Pound Linguine
¾ cup Olive Oil
5 Cloves of Garlic , Sliced
Italian Sausage, sliced
Using a large pot, cook rapini in boiling salted water for 2 to 3 minutes. Remove rapini with slotted spoon or strainer. Bring the same pot to a boil again and cook linguine until al dente.
Meanwhile, in a small sauté pan, cook olive oil and garlic, gently until garlic begins to brown.
When pasta is al dente, quickly add rapini back to linguine, stir and drain, reserving a cup of the cooking liquid.
Pour olive oil over linguine and toss to coat. Add a few tablespoons reserved cooking water if needed.
Toss in Italian sausage and kalamata olives to taste.