The Busy Gourmand

Gemelli With Sun Dried Tomatoes and Arugula

I had this dish in a small Italian restaurant in The North End of Boston. It is very simple, very quick to make and really very delicious. You can substitute arugula for the broccoli rabe and substitute something else for the chicken or leave the chicken out all together.

• ½ pound gemelli or other smallish pasta like fusilli, farfalle, or orecchiette
• 8 to 10 sun dried tomatoes packed in oil, reconstituted if dried, cut in thin strips
• 1 bunch broccoli rabe, stems trimmed, and cut into large pieces
• 1 clove garlic, sliced thin
• 2 cups chicken stock
• zest and juice from one lemon
• ½ teaspoon red pepper flakes
• 2 sage leaves
• 2 bay leaves
• 8 ounces of chopped precooked chicken
• 2 tablespoons of olive oil
• kosher salt and black pepper

Heat a large pot of salted water to the boil. Add the gemelli and cook until al dente.

Meanwhile in a large sauté pan heat the olive oil over medium high heat. Add the slivers of garlic to the oil and allow to sauté for a couple of minutes to release the garlic flavor. Remove the garlic and add the red pepper flakes, the bay leaves, and the sage leaves. Allow to sauté for a couple of minute to release their oils. Add the sun dried tomatoes, the lemon zest and the broccoli rabe. Sauté until the broccoli rabe just begins to brown. Add the chicken stock and the chicken and allow to simmer reducing by about half.  Remove the bay leaves and the sage leaves.

In the mean time drain the pasta and add the pasta to the sauce. Toss the pasta to coat evenly in the sauce and serve. This makes two entrée portions or about four primi piatti.