Broccoli Rabe with Sundried Tomato and Fresh Tagliatelle

Ingredients

• 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
  

Directions

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.