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Broccoli Rabe with Pasta and Sun Dried Tomatoes

Broccoli Rabe with Pasta and Sun Dried Tomatoes

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Prep time: 15 minutes
Cook time: 15 minutes

Ready in: 30 minutes

Yield: Serves about 4 as a side dish.

INGREDIENTS

  • 1 pound broccoli rabe, rinsed and cut into 1 1/2″ to 2 ” pieces
  • Salt
  • 2 Tablespoon olive oil
  • 1/4 teaspoon red pepper
  • 1 clove garlic, about 2 teaspoons, chopped
  • 2 ounces of roughly chopped sun dried tomatoes
  • 8 ounces short pasta
  • 1/2 ounce fresh Parmesan cheese
  • ground black pepper (fresh)

INSTRUCTIONS

1 Put two pots filled at least half way of water to a boil under medium heat, one pot is used for blanching the broccoli rabe while the other blanching the pasta. Whichever of the two pots comes to a boil first, putthe broccoli rabe. Blanch for atleast one minute

2. Remove the rabe from the boiling water using a slotted spoon and put them into a bowl of ice water to help stop the cooking. Drain away the rabe and dry with paper towels.

3. Penne pasta will take about 10 to 12 minutes to cook. Start the pasta before you think of starting sautéing the rabe. Just the moment the water boils, add some salt to it and let it dissolve. Add the pasta. Start a timer. Let the pasta cook uncovered in a rolling enough time for it to get al dente, cooked through although still a little firm.

4. Heat about 2 tablespoons of olive oil once the pasta is in the water and on medium to high heat. Add the garlic to the pasta as well as the red chile. Cook until the garlic begins to brown at its edges. Add the broccoli rabe to the pan. Toss with the chile flakes, olive oil and garlic. Sprinkle some salt.

5. Cook for a about 5 minutes, until it becomes tender and soft. Add chopped sun dried tomatoes and stir. Drain the pasta and add the rabe. Sprinkle black pepper as well as the grated Parmesan cheese. Toss everything to combine.

Serve immediately.

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