Broccoli Rabe With Sundried Tomato And Fresh Tagliatelle

1. 1

   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.

2. 2

   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, saute' until golden.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.