Broccoli Rabe with Pasta and Sun Dried Tomatoes

• Bring two large pots (4-quart pots filled at least half-way) of water to a boil, one pot for blanching the broccoli rabe, the other for the pasta. Whichever pot comes to a boil first, in place the broccoli rabe. Blanch only for one minute, then use a slotted spoon to remove the rabe from the hot water to a large bowl of ice water to stop the cooking. Drain the rabe and pat dry with paper towels.
• Typically penne pasta takes about 10 minutes to cook to al dente. So start the pasta before you start sautéing the rabe. When the water comes to a rolling boil, add a tablespoon of salt to it, let the salt dissolve, then add the pasta. Add a drizzle of olive oil to prevent gluten free pasta from sticking together. Once the water returns to a boil, start the timer. Let the pasta cook, at a rolling boil, uncovered, for whatever time is necessary to cook it to al dente, cooked through but still a little firm.
• Once the pasta is in the water, heat 2 tablespoons of olive oil in a large sauté pan on medium to medium high heat. Add the chopped garlic and the red chile flakes. Cook until the garlic just begins to brown at the edges. Then add to the pan the blanched broccoli rabe. Toss to coat with the olive oil, chile flakes, and garlic. Sprinkle with salt.
• Cook the broccoli rabe about 5 minutes, until just tender. Stir in the chopped sun dried tomatoes. When the pasta is done, drain it and add it to the rabe. Sprinkle everything with black pepper and the grated Parmesan cheese. Toss to combine.
• Serve

This recipe inspired in part or in whole from here.