Orecchiette With Tomato Sauce and Kale
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 2garlic 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
- ½pound curly green kale or black kale, stemmed and washed thoroughly
- 12ounces orecchiette
- 1ounce (¼ cup) freshly grated Parmesan, pecorino Romano or a combination (more to taste)
Nutritional analysis per serving (4 servings)
411 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 16 grams protein; 590 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. 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. Cook, stirring often, until the mixture is thick and fragrant, 15 to 20 minutes. Remove from the heat, taste and adjust seasoning.
- Step 2
Bring a large pot of water to a boil, salt generously and add the kale. Blanch for 2 to 4 minutes, until tender but still bright green. Using a skimmer, transfer to a bowl of cold water. Do not drain the pot of water. Drain the kale and squeeze out excess water. Chop medium-fine and stir into the tomato sauce.
- Step 3
Bring the pot of water back to a boil and add the pasta. Cook al dente, 10 to 11 minutes, or according to the cooking directions on the package. Drain and toss with the tomato and kale mixture right in the pan. Add the Parmesan, toss again and serve.
- Advance preparation: The tomato sauce and the blanched kale will keep for 3 or 4 days in the refrigerator and can be frozen. Don't combine until ready to serve.
Private Notes
Comments
One of my favorite homemade pasta sauces ever. I don't know why it turns out so much better than the others, but it does. I always add 2-3 cans of diced tomatoes though; otherwise it barely colors the pasta.
Notes from Italy - the recipe this is loosely based on (orecchiette con cime di rape) is not generally swimming in tomato sauce. Try the recipe as is once before adding more tomatoes. Secondly, we usually add the greens (already chopped) into the pasta for the last few minutes - saves time, saves cleanup!
Dumping the pasta water over the uncooked kale--when you drain the pasta-- is enough to cook it.
For a family of 5, used an entire 14oz box of thin spaghetti because that’s what I had on hand. Used 3 cans of petit diced tomatoes, doubled the garlic and (dried) basil, otherwise followed instructions. Used lacinto kale and served with Parmesan. Threw together in 30-35 min after coming home from the pool. Was way more delicious than any of us expected! Will remake for sure!!
Double tomatoes (2 x Mutti 400g cans)
This recipe has been in my regular rotation for 3 years, and my entire family loves it. I follow the directions to the letter. Its particularly delicious served on roasted spaghetti squash, rather than pasta, for a gluten free dinner.
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