Orecchiette With Tomato Sauce and Kale Recipe

Name: Orecchiette With Tomato Sauce and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 garlic cloves, minced; Pinch of red pepper flakes (optional); 1 (14-ounce) can tomatoes with juice, pulsed a few times in a food processor or mini processor; Pinch of sugar; Salt to taste; A few sprigs of fresh basil, if available; 1/2 pound curly green kale or black kale, stemmed and washed thoroughly; 12 ounces orecchiette; 1 ounce (1/4 cup) freshly grated Parmesan, pecorino Romano or a combination (more to taste)

Servings: persons

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
1 (14-ounce) can tomatoes with juice, pulsed a few times in a food processor or mini processor
Pinch of sugar
Salt to taste
A few sprigs of fresh basil, if available
1/2 pound curly green kale or black kale, stemmed and washed thoroughly
12 ounces orecchiette
1 ounce (1/4 cup) freshly grated Parmesan, pecorino Romano or a combination (more to taste)

1
Heat the oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes.
2
As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, salt and basil sprigs and bring to a simmer.
3
Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes.
4
Remove from the heat, taste and adjust seasoning.
5
Bring a large pot of water to a boil, salt generously and add the kale.
6
Blanch for 2 to 4 minutes, until tender but still bright green.
7
Using a skimmer, transfer to a bowl of cold water.
8
Do not drain the pot of water.
9
Drain the kale and squeeze out excess water.
10
Chop medium-fine and stir into the tomato sauce.
11
Bring the pot of water back to a boil and add the pasta.
12
Cook al dente, 10 to 11 minutes, or according to the cooking directions on the package.
13
Drain and toss with the tomato and kale mixture right in the pan.
14
Add the Parmesan, toss again and serve.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 garlic cloves, minced, Pinch of red pepper flakes (optional), 1 (14-ounce) can tomatoes with juice, pulsed a few times in a food processor or mini processor, and more.

Yes, Orecchiette With Tomato Sauce and Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orecchiette With Tomato Sauce and Kale

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