This was a tasty and quick-to-cook pasta dish! Developed by NYT Cooking contributor, Martha Rose Shulman, it is easily adaptable to a variety of greens (looking at you Swiss Chard), and it can be adapted to omit or include the tomato sauce.
Each Monday when our Clark Organic Farm CSA newsletter is emailed, I start looking at the items that will be available both in the CSA Room and as PYO. Kale was on the list last week along with basil tops and garlic scapes, so for us, this summer-season dish was a match.
The ingredients are listed below, but can be adapted according to availability and season. The full recipe is found here on the NYTimes Cooking website and is access is available as a free gift through my subscription to the Times.
Orecchiette with Tomato Sauce and Kale
Ingredients
- Olive oil
- Garlic (I used garlic scapes from our Clark Organic Farm CSA)
- Optional red pepper flakes
- Can of tomatoes with juice (or if you have your own sauce available, use that)
- Sugar, salt, pepper
- Fresh basil if available
- Curley green or black kale
- Orecchiette
- Parmesan, Pecorino Romano or combo of the above
Four Nights A Week 
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