Broccoli Rabe with Pasta and Sun Dried Tomatoes

Have you ever had broccoli rabe (pronounced “rahb” or “rah-bee” depending on where you are from)? I have sort of a love hate relationship with it. It looks like broccoli, but it doesn’t taste like it. Broccoli rabe can sometimes be so bitter, even with blanching, there’s no amount of vinegar or bacon that can save it.

But bitterness heightens flavors (hence the purpose of parsley). Your tongue can distinguish 4 basic tastes—sour, bitter, sweet, and salty—so if you combine the somewhat bitter rabe with strong tastes from the other groups, the result can be like happy fireworks in your mouth.

Rabe combined with sun-dried tomatoes is a deli classic, the tomatoes offering a sweet intense counter-note to the rabe. Still, it’s not for everyone, so be warned.

This recipe tosses lightly sautéed broccoli rabe 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 Recipe

Feel free to toss in a few salty black olives, toasted pine nuts or walnuts, and or a dash of lemon juice.

Ingredients

• 1 pound (a large bunch) broccoli rabe, rinsed, cut into 1 1/2 to 2 inch pieces
• Salt
• 2 Tbsp olive oil
• 1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like things)
• 1 large clove garlic, chopped (about 1 to 2 teaspoons chopped)
• 2 ounces sun dried tomatoes (packed in oil), roughly chopped
• 8 ounces penne pasta (or other favorite short pasta)
• 1/2 ounce freshly grated Parmesan cheese
• More salt
• Freshly ground black pepper

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