by at the farmers market
View
my 4 recipes »
Photo by at the farmers market
at the farmers market's Notes:
Expand6 tablespoons Olive Oil Ask a question about this ingredient
8 Garlic Cloves - thinly sliced Ask a question about this ingredient
1 Shallot - thinly sliced Ask a question about this ingredient
1 bunch Broccoli Rabe - washed and chopped Ask a question about this ingredient
6 pieces Sundried Tomato Fillets Ask a question about this ingredient
1 pound Fresh Tagliatelle Pasta Ask a question about this ingredient
6 ounces Hard Cheese for grating Ask a question about this ingredient
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.
Ask a question about this stepMeanwhile 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.
Ask a question about this stepLift 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.
Ask a question about this stepAdd 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.
Ask a question about this stepAdd 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.
Ask a question about this stepYes, Migliorelli grows the best broccoli rabe I've ever had.
Thanks for the comments all!
Migliorelli Farm had the best broccoli rabe - our favorite of all when we lived in New York. This sounds simple and lovely.
Broccoli rabe and sun-dried tomatoes are wonderful partners.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
Great recipe. I made this over the weekend and really enjoyed it.