All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is simply another easy recipe to top the orecchiette I made the other day. You could make the orecchiette yourself or buy a dried version. I used a mix of cherry tomatoes & Roma tomatoes because I had them on hand. Any tomatoes would work.
Orecchiette with Kale & Tomatoes & Manchego Cheese
1 lb orecchiette
2 TBS olive oil
3 shallots – diced
2 cups kale – chopped
30-40 cherry tomatoes – halved – (or an equivalent amount of other tomatoes)
3 Roma tomatoes – diced – (or an equivalent amount of other tomatoes)
1 tsp salt
Manchego cheese – grated fine (or Parmesan)
Parsley or basil – chopped as garnish
Heat the olive oil in a saute pan & heat the chopped shallots. Add the diced tomatoes & chopped kale & salt & saute until the kale wilts. Add water if this mix gets too thick.
Cook the orecchiette as per directions & drain. Add to the saute pan & toss to blend the ingredients. Serve with grated Manchego & parsley or basil.