Real African Dishes: [MC-AllEthnic-Recipes] Orecchiette With Tomato Sauce and Kale

Wednesday, February 1, 2012

[MC-AllEthnic-Recipes] Orecchiette With Tomato Sauce and Kale - Apulia, Italy

* Exported from MasterCook *

Orecchiette With Tomato Sauce and Kale - Apulia, Italy

Recipe By :"The Very Best of Recipes for Health" by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 15%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra virgin olive oil
2 garlic cloves -- minced
1 Pinch red pepper flakes -- (optional)
14 ounce canned tomatoes with juice -- (1 can) pulsed a few times in a food processor or mini processor
1 Pinch sugar
Salt -- to taste
fresh basil sprigs -- a few, if available
1/2 pound curly green kale -- or black kale, stemmed and washed thoroughly
12 ounces orecchiette
1 ounce freshly grated Parmesan -- (1/4 cup) pecorino Romano or a combination (more to taste)

1. 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.

2. 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.

3. 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.

Yield: 4 servings.

Advance preparation: The tomato sauce and the blanched kale will keep for
3 or 4 days in the refrigerator and can be frozen. Don't combine until
ready to serve.

Nutritional information per serving: 426 calories (13% fat); 2 grams
saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 6
milligrams cholesterol; 75 grams carbohydrates; 5 grams dietary fiber; 297
milligrams sodium (does not include salt to taste); 16 grams protein

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.

Cuisine:
"Italian"
Source:
"Recipes for Health, New York Times, Jan 31, 2012"
S(Formatted by Chupa Babi):
"Jan 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 434 Calories; 7g Fat (15.2%
calories from fat); 17g Protein; 76g Carbohydrate; 3g Dietary Fiber; 6mg
Cholesterol; 378mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat;
2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 3334 773 4363 0