Orecchiette With Kale Bacon And Sun Dried Tomatoes Recipe 455 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 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

ORECCHIETTE WITH BACON AND TOMATO SAUCE



Orecchiette with Bacon and Tomato Sauce image

To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Just a little of each gives the sauce a lightly spicy, smoky flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1 can (28 ounces) whole peeled tomatoes
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
Grated Parmesan and chopped fresh parsley, for serving

Steps:

  • In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
  • Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.
  • Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for a separate dish. Serve remaining pasta topped with Parmesan and parsley.

Nutrition Facts : Calories 335 g, Fat 5 g, Fiber 3 g, Protein 12 g

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