Orecchiette With Kale Bacon And Sun Dried Tomatoes Recipes

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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

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.

ORECCHIETTE WITH ROASTED AND SUNDRIED TOMATOES



Orecchiette With Roasted and Sundried Tomatoes image

The comforting flavours in this dish make it one of my favourites to serve up during the colder fall and winter months. Topped with roasted grape tomatoes and grated cheese, orecchiette pasta is the ideal domed pasta shape for cradling savoury sun-dried tomato pesto and aromatic fresh basil.

Provided by Mary Jenny

Categories     Vegetable

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 pints grape tomatoes, halved lengthwise
1 tablespoon olive oil
1/4 teaspoon salt
1 (8 ounce) jar pc black label sun-dried tomato pesto
1/3 cup black label hard ripened sovrano cheese, shredded
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (500 g) package presdient's choice black label orecchiette
1/2 cup thinly sliced fresh basil

Steps:

  • Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper.
  • Toss together tomatoes, oil and 1/4 tsp (1 mL) salt in bowl; spread onto prepared baking sheet. Roast in centre of oven for 25 minutes or until shriveled.
  • Meanwhile, combine pesto, cheese, 1/2 tsp (2 mL) salt and the pepper in large bowl.
  • Bring large pot of salted water to a boil. Add pasta; stir occasionally until water returns to a boil. Cook for 9 to 11 minutes or until tender but firm. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Toss pasta with pesto mixture. Add half of reserved pasta cooking water and toss again. Add more water if necessary to loosen sauce, adding 1/4 cup (50 mL) at a time. Stir in basil.
  • Divide pasta among six bowls; spoon tomatoes over top. Serve with additional grated or shaved cheese, if desired.

Nutrition Facts : Calories 553.2, Fat 7.9, SaturatedFat 2.3, Cholesterol 6, Sodium 542.2, Carbohydrate 100.2, Fiber 5.9, Sugar 7.3, Protein 19.6

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

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

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ORECCHIETTE WITH KALE, BACON, AND SUN-DRIED TOMATOES
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