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Orecchiette with savory greens




Source of Recipe


The Oregonian


List of Ingredients




3/4 pound orecchiette pasta
1/4 C olive oil
2 T capers, drained and rinsed
1 T crushed red pepper flakes
1/2 pound bunch of kale. Stalks removed, leaves cut into thin ribbons
1/2 C parmesan cheese

Recipe



Cook pasta in boiling salted water until tender, about 8 minuutes. Drain and set aside. While the pasta cooks, combine the oil, capers and red pepper flakes in a large deep skillet. Mash the capers with a fork and saute over medium high heat 3-4 minutes. Add the kale and reduce heat to medium. Saute 3 minutes or until kale just wilts. Add the pasta and toss. Add the cheese and toss to combine. If pasta is too dry, add several tablespoon broth, water or additional oil.