Orecchiette with Kale and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup sun-dried tomatoes (packed without oil) |
1 cup boiling water |
1 teaspoon olive oil |
3/4 teaspoon dried crushed red pepper |
4 large cloves garlic, minced |
1/4 teaspoon salt |
1 pound orecchiette (bowl-shaped pasta), uncooked |
7 cups chopped kale (about 1 bunch) |
2 tablespoons freshly grated romano cheese |
6 kalamata olives, pitted and sliced |
Directions:
1. Combine tomatoes and water in a small bowl. Let stand 15 minutes; drain, reserving 1/2 cup water. Cut tomatoes into thin strips; set aside.
2. Heat oil in a small nonstick skillet over medium heat. Add pepper and garlic; saute 1 minute. Remove from heat; stir in salt and tomato strips. Set aside.
3. Cook pasta according to package directions, omitting salt and fat; add kale during last 5 minutes of cooking time. Drain; place pasta mixture in a large serving bowl. Add tomato mixture and reserved 1/2 cup water to pasta, tossing lightly. Top with cheese and olives.
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