BROCCOLI RABE WITH PASTA AND SUN DRIED TOMATOES

INGREDIENTS

• 1 pound (a large bunch) broccoli rabe, rinsed, cut into 1 1/2 to 2 inch pieces
• salt
• 2 tablespoon 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
• salt to taste
• freshly ground black pepper

DIRECTION

• Take two pots, fill them with water and boil them.
• When the water comes to boil in one pot add broccoli rabe and in the other one add the pasta, and cook as per the directions on the back of the cover.
• Cook the rabe for only 1 minute in the boiling water.
• After that remove it from the pot and pass through the cold water.
• Drain the rabe and dry it up with the paper towels.
• While the pasta is getting boiled, take a sauté pan and add 2 tablespoon of olive oil and heat it in a medium high heat.
• Add the red chilies flakes and chopped garlic in it. Cook until the garlic becomes brown.
• Now add blanched broccoli rabe in the pan. Mix well and sprinkle salt on it and stir well.
• Cook it for 5 minutes or until rabe is tender.
• Add the chopped sun dried tomatoes in it. And stir well.
• When the pasta is ready, drain it well and mix it with the rabe. Season it with black pepper and the grated Parmesan cheese. Toss to combine.
• Serve hot.