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1
In large pot, bring 3 quarts water to a boil.
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2
Place sun-dried tomatoes in small bowl.
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3
When water begins to warm, ladle 1 cup over tomatoes.
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4
Let sit about 10 minutes to soften.
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5
Drain and slice tomatoes into thin strips.
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6
Add broccoli rabe to pot of boiling water and cook, stirring occasionally, until tender, about 2 minutes.
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7
Remove with slotted spoon to drain.
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8
Cut broccoli rabe into bite-size pieces.
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9
Return water to a boil.
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10
Add pasta and stir to prevent sticking.
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11
Cook until just tender, about 10 minutes.
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12
Drain; rinse under cold running water and drain well.
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13
In medium skillet, heat broth over medium heat.
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14
Pour 2 cans beans into blender and slowly add hot broth.
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15
Puree until smooth.
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16
In skillet, heat 1 tablespoon oil over medium-low heat; add garlic.
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17
As soon as garlic begins to color, add red pepper flakes and pureed beans and stir to combine.
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18
Add remaining can of beans to puree along with 2 teaspoons salt.
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19
Add rosemary, then increase heat and bring to a boil, lower heat and simmer 5 minutes.
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20
Adjust salt to taste and add sprinkling of freshly ground pepper.
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21
In another medium skillet, heat remaining 1 tablespoon oil over medium heat.
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22
Add broccoli rabe and pinch of salt and toss until broccoli rabe is heated through.
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23
Stir in sun-dried tomatoes.
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24
To serve: Ladle bean sauce over pasta and top with mound of broccoli rabe and tomato mixture.
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25
Sprinkle each serving with cheese if desired.
