Here is the latest incarnation of the rapini and sun dried
tomato pasta. Orechiette pasta is shaped like little bowls or
"little ears". It works really well, but I think penne or
bow-ties work fine too.
I made this for *my* birthday dinner, since it is my favorite
food. It came out perfect, so this is the final version of the
Peel the rapini stems if it's too bitter for you.
2 cups dried tomatoes, soaked in hot water, coarsely chopped
3 tablespoons olive oil
5 shallots, chopped
5 cloves garlic, minced
1 teaspoon crushed red pepper
1 pound rapini (brocolli rabe), chopped into 1-2 inch pieces
375 ml (half bottle) red zinfandel wine
1 pound dried orechiette pasta
Saute shallots and garlic in olive oil in a wide pot or tall
pan on medium high heat until softened. Add tomatoes and
sautee about 1 minute. Add rapini and red pepper and saute
until the rapini is shrunk down and just cooked. Add wine and
simmer until the alcohol smell is gone and the sauce is
thickening, about 15 minutes. Cook pasta, drain, and toss with
the sauce. Serve with parmesan cheese.