Best Orecchiette With Kale Bacon And Sun Dried Tomatoes Recipes

ORECCHIETTE WITH TOMATO SAUCE AND KALE

Orecchiette With Tomato Sauce and Kale image

This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn't always include a tomato sauce. Since I've always got tomato sauce in my freezer, it's an easy dish to throw together. This winter version is made with canned tomatoes.

Provided by Martha Rose Shulman

Categories dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

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)

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 4 grams, Carbohydrate 73 grams, Fat 7 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 6 grams

ORECCHIETTE WITH KALE, BACON, AND SUN-DRIED TOMATOES RECIPE - (4.5/5)

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes Recipe - (4.5/5) image

Provided by Marlenew

Number Of Ingredients 10

Ingredients

8 ounces uncooked orecchiette pasta
5 cups bagged prewashed spinach or swiss chard
2 slices center-cut bacon
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 teaspoon crushed red pepper
3 large garlic cloves, chopped
1/2 teaspoon freshly ground black pepper to see savings
3/8 teaspoon salt
1 ounce Parmigiano-Reggiano cheese, shaved
2 tablespoon fresh lemon juice

Steps:

. Cook pasta in boiling water 8 minutes or until almost tender. Add spinach, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. 2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.