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Orecchiette with Kale and Sun-Dried Tomatoes

Yield 6 (2-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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