Feel free to toss in a few salty black olives, toasted pine nuts or walnuts, and or a dash of lemon juice.
- 1 pound (a large bunch) broccoli rabe, rinsed, cut into 1 1/2 to 2 inch pieces
- 2 Tbsp 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
- Bring two large pots (4-quart pots filled at least half-way) of water to a boil, one pot for blanching the broccoli rabe, the other for the pasta. Whichever pot comes to a boil first, in place the broccoli rabe. Blanch only for one minute, then use a slotted spoon to remove the rabe from the hot water to a large bowl of ice water to stop the cooking. Drain the rabe and pat dry with paper towels.
- Typically penne pasta takes about 10 minutes to cook to al dente. So start the pasta before you start sautéing the rabe. When the water comes to a rolling boil, add a tablespoon of salt to it, let the salt dissolve, then add the pasta. Once the water returns to a boil, start the timer. Let the pasta cook, at a rolling boil, uncovered, for whatever time is necessary to cook it to al dente, cooked through but still a little firm.
- Once the pasta is in the water, heat 2 tablespoons of olive oil in a large sauté pan on medium to medium high heat. Add the chopped garlic and the red chile flakes. Cook until the garlic just begins to brown at the edges. Then add to the pan the blanched broccoli rabe. Toss to coat with the olive oil, chile flakes, and garlic. Sprinkle with salt.
- Cook the broccoli rabe about 5 minutes, until just tender. Stir in the chopped sun dried tomatoes. When the pasta is done, drain it and add it to the rabe. Sprinkle everything with black pepper and the grated Parmesan cheese. Toss to combine.