Sun Dried Tomato Pasta with Kale
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(18)
Ingredients
4 servings
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 3 shallots, thinly sliced
- 1 large fennel bulb, thinly sliced
- 3 garlic cloves, sliced
- ¼ teaspoon red pepper flakes
- ¼ cup chopped sage
- 12-ounces toscani pasta (or any short pasta)
- ¼ cup dry white wine
- 8 cups torn kale leaves
- 8 oil-packed sun-dried tomatoes, chopped
- ¼ cup chopped walnuts, toasted
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
- Freshly grated pecorino cheese, for serving
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Preparation
Step 1
Heat the oil in a large skillet over medium heat. Add the shallots, fennel, garlic, red pepper flakes, sage, ½ teaspoon salt, and freshly ground black pepper and cook until the fennel is tender, about 8 minutes.
Step 2
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.
Step 3
To the skillet, add the white wine and let it reduce for 30 seconds. Then, reduce the heat to low, add the kale and toss until just wilted. Use a slotted spoon to scoop the cooked pasta into the skillet. Add the sun-dried tomatoes, walnuts, and lemon juice and toss.
Step 4
Finally, season to taste and serve with generous drizzles of olive oil and freshly grated pecorino cheese.
Step 5
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Chef's notes
Make this gluten free by using gluten free pasta.
