Broccoli Rabe with Sundried Tomato and Fresh Tagliatelle

By • January 12, 2010 5 Comments

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Author Notes: I love to pick up Broccoli Rabe from Migliorelli Farm at the farmers' market and this is one of my favorite ways to prepare it. Blanching the Broccoli Rabe removes some of its bitter bite and the sweetness of the Sundried Tomatoes creates a nice the farmers market


Serves 3

  • 6 tablespoons Olive Oil
  • 8 Garlic Cloves - thinly sliced
  • 1 Shallot - thinly sliced
  • 1 bunch Broccoli Rabe - washed and chopped
  • 6 pieces Sundried Tomato Fillets
  • 1 pound Fresh Tagliatelle Pasta
  • 6 ounces Hard Cheese for grating
  • Salt
  • Pepper
  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. 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. 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. 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. 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.

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