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Broccoli Rabe with Sundried Tomato and Fresh Pasta

Broccoli Rabe with Sundried Tomato and Fresh Pasta

lhttp://www.atthefarmersmarket.com/2009/11/broccoli-rabe-with-sundried-tomato.html

Ingredients

  • 6 Tbsp Olive Oil
  • 8 Cloves of Garlic – thinly sliced
  • 1 Shallot – thinly sliced
  • 1 Head of Broccoli Rabe – chopped
  • 6 Fillets of Sundried Tomato – thinly sliced
  • 1 lb Fresh Pasta (Tagliatelle or Fettuccini)
  • Salt & Pepper
  • 6 oz Hard Cheese for grating over the pasta

Instructions

  1. Fill a large pot with water, add a tablespoon of salt, cover and bring to a boil over a high flame.
  2. Plunge the broccoli rabe into the water. Meanwhile place a large skillet over a high flame and add the olive oil.
  3. When the oil is hot add the garlic and shallot with a pinch of salt and a few grinds of black pepper, sauté until golden.
  4. Lift the broccoli rabe out of the water and add to the skillet with the garlic….clinging water is a good thing. (I use this same pot of water to cook the pasta, so keep the water in the pot, add a big pinch of salt and bring it back to a boil.)
  5. Add salt and pepper to the broccoli rabe, stir and allow cook for 5 minutes.
  6. Stir the sundried tomatoes into the skillet with the broccoli rabe and continue cooking.
  7. Add the pasta to the boiling water. Fresh pasta only takes a couple of minutes to cook.
  8. Drain the pasta and add it to the skillet with the broccoli rabe.
  9. Toss well. Serve with the grated cheese.

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