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Broccoli Rabe with Pasta and Sun Dried Tomatoes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Sautéed broccoli rabe with garlic, chili flakes, sun-dried tomatoes, pasta, and Parmesan for a flavorful dish.
Ingredients:
  • 1 pound (a large bunch) broccoli rabe, rinsed, cut into 1 1/2 to 2 inch pieces
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like things)
  • 1 large clove garlic, chopped (about 1 to 2 teaspoons chopped)
  • 2 ounces sun dried tomatoes (packed in oil), roughly chopped
  • 8 ounces penne pasta (or other favorite short pasta)
  • 1/2 ounce freshly grated Parmesan cheese
  • More salt
  • Freshly ground black pepper
Instructions:
  • Prepare the broccoli rabe: Boil two large pots (4-quart pots filled halfway) of water. Place the broccoli rabe in the pot that boils first. Blanch for one minute, then transfer to a bowl of ice water to cool. Drain and pat dry with paper towels.
  • Cook the penne pasta in boiling, salted water until al dente, about 10 minutes. Drain and set aside.
  • In a large sauté pan over medium to medium-high heat, warm 2 tablespoons of olive oil. Sauté chopped garlic and red chile flakes until garlic edges brown. Add blanched broccoli rabe to the pan, toss with olive oil, chile flakes, and garlic. Season with salt.
  • Cook the broccoli rabe for about 5 minutes until tender. Add the chopped sun dried tomatoes. Drain the pasta and combine with the rabe. Sprinkle with black pepper and grated Parmesan, then toss to combine. Serve immediately.

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