1 bunch of rappinni - washe'd and stemmed
1/5 a bag of rottini
3 small shalots, chopped
4 cloves of garlic, minced
good handfull of black kalamata olives - optional
5 medium sized mushrooms - diced
3 romma tomatoes - diced (optional)
a good sprinkling of salt and hot pepper
1. Wash and stem Rappinni. Easiest done by filling sink up with warm water and soaking rapping and taking off most of the stem. Once stemmed and Washed, place to one side.
2. In large frying pan, heat some canola oil and add onions. Saute untill they are nicely cooked and add mushrooms and garlic. Saute all three for 5 minutes or untill mushrooms are tender. Heat water in a large pan while doing this. When water boils add rottinni and cook untill aldente.
3. Add Rappinni to frying pan - add olive oil and simmer with lid on. Once rapping has shrunk and cooked add tomatoes, olives (piitted or not) and salt and hot pepper. Simmer untill tomatoes are warm and not overcooked.
4. Serve in pasta bowls with a nice vegan red wine. Add salt and oil to desired flavour and enjoy!