Sunday, January 26, 2014

Orecchiette with Kale, Pancetta, and Oregano

This dish comes together in roughly the time it takes to cook the pasta. For such a quick meal, it's surprisingly satisfying.

One year ago: Lemongrass-ginger Sliders
Two years ago: Pasta and Tomato Pesto
Three years ago: Double-shot Mocha Cupcakes
Four years ago: Chocolate Souffle

Orecchiette with Kale, Pancetta, and Oregano (from The Herbal Kitchen)

1 bunch kale (12 ounces)
12 ounces orecchiette pasta
4 ounces pancetta, diced
1 tbsp olive oil
2 cloves garlic
1/4 tsp red pepper flakes
2 tbsp chopped Greek oregano
kosher salt
1/2 cup grated Parmigiano-Reggiano

1. Bring a large pot of salted water to a boil.
2. Meanwhile, wash kale, leaving the leaves wet, and chop into 1" sections, discarding the tough bottom inch of the stem.
3. Stir orecchiette into boiling water. Cook according to package directions. Drain.
4. Meanwhile, render pancetta in olive oil in large skillet over medium heat until it starts to brown.
5. Stir garlic and red pepper flakes in with pancetta, cook 30 seconds.
6. Add as much chopped kale as will fit in pan to pancetta. Toss until it wilts down and add rest of kale.
7. Ladle 1/4 cup of pasta cooking water into kale.
8. Add oregano to kale and continue to cook until kale is no longer tough, 3 - 4 minutes.
9. Add drained pasta to kale, sprinkle with cheese, toss, and serve.

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