Orecchiette with Kale and Sun-Dried Tomatoes

Oxmoor House
6 (2-cup) servings.


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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


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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 407
Caloriesfromfat 10 %
Fat 4.4 g
Satfat 0.8 g
Monofat 1.2 g
Polyfat 0.7 g
Protein 16.3 g
Carbohydrate 77.3 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 692 mg
Calcium 0.0 mg