Sun-Dried Tomato + Kale Rigatoni
Why we love it:
- 1 pound Rigatoni Pasta
- 1 bunch Lacinato Kale
- 8 cloves Garlic
- 1⁄2 cup Sun-Dried Tomatoes (in oil)
- 1⁄2 cup Extra Virgin Olive Oil
- 1⁄2 cup White Wine
- 1 Lemon (zest and juice)
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Kosher Salt
- 1⁄2 teaspoon Black Pepper (freshly cracked)
- 5 ounces Fresh Mozzarella (ciliegine, use more to taste)
- 1 Tablespoon Unsalted Butter
1. BRING A LARGE POT OF WATER TO A BOIL
Cook the pasta according to the package directions. Reserve ½ cup of the pasta water when you drain it.
Wash the kale and remove any part of the ribs thicker than a pencil. Tear or slice the leaves and slice through the stem section thinly. Mince garlic cloves and set aside. Coarsely chop the sun-dried tomatoes and set aside.
*You need pasta cooking water here, so make sure your pasta is near finished by the time you begin this quick sauce*
Heat the olive oil over medium-high heat in a large skillet. Add the garlic and sun- dried tomatoes Sauté until garlic is fragrant, about 2 minutes.
Add the white wine and simmer while you zest in the lemon and add its juice as well. Cook for 1 minute.
Add the reserved ½ cup of pasta water and bring to a boil. Add the kale, red pepper flakes and season with a pinch of salt and pepper. Finally, add in the pasta! Toss to coat while the liquid is still bubbling, until it thickens up a bit.
Turn off the heat, add the butter and stir to melt. Add the mozzarella and serve immediately.