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Publisher: © 2008 by Laura Theodore ISBN: 0557019915 |
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Reprinted with permission from the author, Laura Theodore.
Broccoli Rabe & Sun Dried Tomato Pasta
Serves 4
Ready in: 30 minutes
Ingredients
- 2 bunches fresh broccoli rabe, cleaned well, tough stems trimmed off, and cut into 3 inch lengths
- Extra virgin olive oil
- 2-3 cloves chopped garlic
- 1 cup sun dried tomatoes, chopped (Re-constituted* or packed in oil are fine)
- Crushed red pepper flakes, to taste
- Sea salt, to taste
- Italian herbs (or your favorite blend)
- 1 pound of your favorite organic pasta
- Wheat Germ or “Soy” Parmesan cheese (optional)
* To re-constitute dried tomatoes, soak in boiling water until soft (usually about 15-20 minutes).
Directions
In a large pot, bring plenty of salted water to boil. Pour 2-
3 Tablespoons olive oil into a very large pan with a heavy lid. Add the garlic
and sauté over medium heat for just a minute until slightly softened. Place the
broccoli rabe in the pan and toss a bit to mix with garlic and oil. Top with a
bit more olive oil, red pepper, sea salt, sun dried tomatoes, and a tiny bit of
water to keep the mixture from browning. Cover and simmer for 7-10 minutes,
until the broccoli rabe is slightly soft, but still has a nice bright green
color. Add some of the boiling pasta water as you go (2 Tablespoons at a time)
to keep the mixture “saucy.” While broccoli rabe mixture is simmering cook the
pasta in the boiling water until al dente. Drain the pasta and pour into the pan
with the broccoli rabe. Add more olive oil if desired, sea salt, wheat germ, and
Italian herbs (to taste) and toss lightly. Top with soy parmesan cheese if
desired. Serve the pasta in big bowls with a green salad on the side.