Title: Orecchiette with Broccoli
Categories: Pasta Vegetable
Yield: 6 Servings

JUDI M. PHELPS
4	qt	;water
1/4	c	Plus 1 tsp. vegetable oil
1	lb	Dried orecchiette; ear shaped pasta or other thumb-size, sha
4	c	Broccoli rabe; chopped OR
4	c	Broccoli florets; chopped
4	cl	Garlic; minced
2	lg	Tomatoes; peeled, seeded and cut into strips
1/2	c	Fresh basil; chopped
		Salt
		Freshly ground black pepper
10		Sun-dried tomatoes; cut into strips
		Parmesan cheese; freshly grated

In a large pot, bring the water to a boil. Add the teaspoon of oil and the pasta Cook for 7 minutes.

Stir in the broccoli rabe or florets and cook for 3 minutes more, until the pasta is just cooked. Drain.

Meanwhile, in a large saute pan, warm the remaining 1/4 cup of oil over moderate heat. Add the garlic and saute until soft, about 3 minutes. Add the tomatoes, basil, pasta-and-broccoli mixture, and toss to mix well. Season with salt and pepper. Cook just until all of the ingredients are heated through, 2 to 3 minutes.

Serve at once, sprinkled generously with freshly grated Parmesan cheese.

Source: Chef Susan Weaver, Toronto's Four Seasons Hotel. From Burt Wolf's Table.

Shared and MM by Judi M. Phelps (Juphelps) Delphi, (G.Phelps1) GEnie. Internet: juphelps@delphi.com or jphelps@shell.portal.com

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