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
Kalamata Olives


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.