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Sun-Dried Tomato + Kale Rigatoni

Active Time: 15 minutes
Total Time: 25 minutes
  • Vegetarian
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Why we love it:

Writing recipes down means I have to dictate how much cheese to use. Let the record show that when taste testing this, I *probably* added much more cheese! If you buy a container of the ciliegine mozzarella balls, you should have plenty more to cheese up! This dish is super quick, tasty and beautiful.


  • 1 pound Rigatoni Pasta
  • 1 bunch Lacinato Kale
  • 8 cloves Garlic
  • 12 cup Sun-Dried Tomatoes (in oil)
  • 12 cup Extra Virgin Olive Oil
  • 12 cup White Wine
  • 1 Lemon (zest and juice)
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Kosher Salt
  • 12 teaspoon Black Pepper (freshly cracked)
  • 5 ounces Fresh Mozzarella (ciliegine, use more to taste)
  • 1 Tablespoon Unsalted Butter

Cooking Instructions


    Cook the pasta according to the package directions. Reserve ½ cup of the pasta water when you drain it.

  • 3. KALE

    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.

  • 4. SAUTÉ

    *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.

  • 5. SERVING

    Turn off the heat, add the butter and stir to melt. Add the mozzarella and serve immediately.

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    make with GF pasta, but it might not thicken in quite the same way since the pasta water doesn't have starch. You could add a ¼ teaspoon of cornstarch to cold water and stir it in
    omit mozzarella, if desired serve with a big dollop of dairy free ricotta
    lots of pecorino over top or try buffalo mozzarella cubes or small balls
  • WINE:
    you can make sure to use a full ½ cup of lemon juice, perhaps that requires 2 lemons
  • KALE:
    chard, baby spinach, beet greens, escarole, broccoli rabe, really any green you would sauté
    use ½ cup diced tomatoes, or ½ cup chopped olives or capers

Prep Ahead & Use It Up

  1. Prep the kale
  2. This dish is best when served right away
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