Broccoli Rabe with Sundried Tomato and Fresh Pasta

Recipe and photo by Cheryl Paff,

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

Fill a large pot with water, add a tablespoon of salt, cover and bring to a boil over a high flame. Plunge the broccoli rabe into the water. Meanwhile place a large skillet over a high flame and add the olive oil. 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. 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. Add salt and pepper to the broccoli rabe, stir and allow cook for 5 minutes. Stir the sundried tomatoes into the skillet with the broccoli rabe and continue cooking. Add the pasta to the boiling water. Fresh pasta only takes a couple of minutes to cook. Drain the pasta and add it to the skillet with the broccoli rabe. Toss well. Serve with the grated cheese. 

Serves 3