Italian, Kiddo lunches, Main plate, Pasta
2 Tbs olive oil
1 small red onion, thinly sliced
4 cloves garlic
1 Tbs tomato paste
2 1/2 cups peeled, seeded, chopped and drained fresh/canned plum tomatoes
3 Tbs capers, chopped
1/2 cup cured Castelveltrano olives, chopped
1/2 tsp grated orange zest
1/2 cup fresh orange juice
1/4-1/2 tsp crushed red pepper flakes
black pepper
1/2 bunch kale, cut into ribbons
1/2 c. dried domingo rojo beans, cooked
2 Tbs chopped fresh flat-leaf parsley
8 oz. fusilli pasta
1/2 c. finely grated parmigiano cheese
0. Cook beans, if using. Heat water for pasta. When boiling, salt generously (at least 1tsp per quart).
1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring until soft, about 7 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
2. Add the tomatoes, anchovies, capers, olives, tomato paste, orange zest, orange juice, crushed red pepper, and black pepper to taste.
3. Salt boiling water, then add pasta.
3. Simmer gently, stirring occasionally, until the liquid evaporates, about 5 minutes.
4. Add the kale, beans and parsley and simmer.
5. Remove the pasta from water when just al dente, drain but do not rinse. Add to sauce and toss, along with half of the grated cheese. Simmer for 1-2 minutes more and serve.
MISSING: when to add kale; when to add beans; temperature for various phases
The sauce is both faster and more cohesive if using canned tomatoes.
This can be stored in the refrigerator for up to 1 day or frozen for up to 2 months.
Original recipe used fish instead of beans and parmigiana:
4 anchovy fillets, soaked in water for 10 minutes, drained, patted dry and finely chopped
1 6-oz can Italian tuna, packed in oil, drained
Season: Summer or Year-round, depending on tomatoes