Orecchiette with Kale and Sun Dried Tomatoes
|Sundried tomatoes||1 Cup (16 tbs) (Packed Without Oil)|
|Boiling water||1 Cup (16 tbs)|
|Olive oil||1 Teaspoon|
|Dried crushed red pepper||3⁄4 Teaspoon|
|Garlic||4 Clove (20 gm), minced (Large Cloves)|
|Orecchiette pasta||1 Pound (Uncooked Bowl Shaped Pasta)|
|Chopped kale||7 Cup (112 tbs) (1 Bunch)|
|Freshly grated romano cheese||2 Tablespoon|
|Kalamata olives||6 , 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.
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.