Broccoli Rabe, blanched and then sautéed in olive oil with garlic and chili flakes. Garnished with sun-dried tomatoes, pasta and parmesan.
Have you ever had broccoli rabe (pronounced “rahb” or “rah-bee” depending on where you’re from)?
I kind of have a love-hate relationship with it. Looks like broccoli but doesn’t taste like it.
But bitterness enhances flavors (hence parsley’s purpose). Your tongue can distinguish 4 basic tastes – sour, bitter, sweet and salty – so when you combine the slightly bitter Rabe with strong flavors from the other groups, the result can be like happy fireworks in your mouth.
Rabe paired with sun-dried tomatoes is a deli classic, with the tomatoes providing a sweet intense counternote to Rabe. Still, it’s not for everyone, so be warned.
This recipe tosses lightly sautéed broccoli with sun-dried tomatoes, garlic, olive oil, parmesan cheese, and penne pasta. So good! We devoured it.
Broccoli Rabe with pasta and sun-dried tomatoes
Feel free to throw in some salty black olives, toasted pine nuts or walnuts and/or a squeeze of lemon juice.
ingredients
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1 lb (big pile) Broccoli ravenrinsed, cut into 1 1/2 to 2 inch pieces
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Salt
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2 tablespoon Extra virgin olive oil
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1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
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1 large clove garlicchopped (about 1 to 2 teaspoons chopped)
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2 ounces sun-dried tomatoes (pickled in oil)roughly chopped
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8th ounces penne (or other favorite short pasta)
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1/2 ounce parmesan cheesefreshly grated
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Salt, taste
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Fresh ground black pepper
method
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Blanch the broccoli:
Bring two large pots (4 quart pots at least half full) of water to a boil, one for blanching the broccoli, the other for the pasta.
Depending on which pot comes to the boil first, add the Broccoli Rabe. Blanch for just a minute, then remove the rabe from the hot water with a slotted spoon and place in a large bowl of ice water to stop the cooking.
Drain the rabe and pat dry with kitchen paper.
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Cook pasta:
Typically, penne pasta takes about 10 minutes to cook al dente. So start with the pasta before you start sautéing the rabe.
When the water boils, add a tablespoon of salt, let the salt dissolve, and then add the pasta.
Once the water boils again, start the timer. On a simmering boil, uncovered, allow the pasta to cook until cooked al dente, cooked through but still slightly firm.
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Sauté the blanched broccoli with garlic and chili flakes:
Once the pasta is in the water, heat 2 tablespoons olive oil in a large skillet over medium-medium heat.
Add the chopped garlic and red chili flakes. Cook until the garlic is just beginning to brown around the edges.
Then add the blanched broccoli to the pan. Brush with olive oil, chilli flakes and garlic. Sprinkle with salt.
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Add sun-dried tomatoes, pasta and parmesan:
Cook the broccoli Rabe until just tender, about 5 minutes. Stir in chopped sun-dried tomatoes.
When the noodles are done, drain and add to the rabe.
Sprinkle everything with black pepper and the grated parmesan cheese. Throw to combine.
Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 222 | calories |
| 11g | Fat |
| 25g | carbohydrates |
| 9g | protein |
