Orecchiette With Kale Bacon And Sun Dried Tomatoes Recipes

ORECCHIETTE WITH KALE, BACON, AND SUN-DRIED TOMATOES RECIPE - (4.5/5)

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

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.

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.
• In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

ORECCHIETTE WITH TOMATO SAUCE AND KALE

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.