Categories: Pasta
Ingredients
- 6 Ounces Rigatoni Pasta
- 1 15-Ounce Can Crushed Tomatoes
- 4 Ounces Ricotta Salata Cheese
- 3 Cloves Garlic
- 1 Bunch Lacinato Kale
- 1 Yellow Onion
- 3 Tablespoons Golden Raisins
- 2 Tablespoons Sliced Almonds
- 1/4 Teaspoon Crushed Red Pepper Flakes
Directions
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Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta. Cook 11 to 13 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under cold water to stop the cooking process.
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While the pasta cooks, wash and dry the fresh produce. Peel and thinly slice the garlic. Remove and discard the kale stems; thinly slice the leaves. Peel, halve and thinly slice the onion. Grate the cheese.
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In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.
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Add the crushed tomatoes, kale, raisins and 1 cup of water to the pan of onion and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the kale has wilted and the sauce has thickened. Add the cooked pasta and half the reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat. Season with salt and pepper to taste.
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Transfer the finished sauce and pasta to a baking dish. Evenly top with the grated cheese and almonds; season with salt and pepper. Bake 8 to 10 minutes, or until the cheese and almonds are lightly browned.
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Remove the baked pasta from the oven and let stand for at least 2 minutes before serving. Enjoy!