Best 6 Orecchiette With Tomato Sauce And Kale Recipes

ORECCHIETTE WITH TOMATO SAUCE AND KALE

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.

ORECCHIETTE WITH TOMATO SAUCE AND KALE

Steps:

• 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. 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. 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. Yield: 4 servings.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
• Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
• Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

ORECCHIETTE WITH KALE AND BREADCRUMBS

Steps:

• Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out excess liquid from kale; chop leaves and finely chop stems; set aside.
• Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool.
• Heat butter and remaining 2 tablespoons oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add reserved kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.
• Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
• Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and 1/2 cup breadcrumbs; toss to combine. Divide pasta among bowls, drizzle with oil, and top with remaining breadcrumbs.

TUSCAN KALE WITH ORECCHIETTE

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and red-pepper flakes and cook, stirring, until onion is softened, 6 to 8 minutes. Sprinkle with sugar and toss to coat. Add vinegar and cook until completely reduced, about 1 minute. Season mixture with salt and remove from skillet.
• Add remaining 2 tablespoons oil to skillet and increase heat to medium-high. Add kale in batches and cook, stirring, until greens are wilted and just tender, 4 to 6 minutes. Season with salt. Return onion mixture to pan, stir to combine, and cook until just heated through.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water; drain pasta.
• Return pasta to pot, along with kale, butter, and Pecorino. Cook over medium heat, stirring and adding enough pasta water to form a light sauce that coats pasta. Add nutmeg to taste and season with salt. Divide among 4 bowls and serve each with a few thin slices of goat cheese on top and red-pepper flakes to taste.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE

Steps:

• Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
• Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
• Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
• Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
• Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.