Kale, Tomato, and Pancetta Pasta

(from castro15’s recipe box)

Categories: Pasta


  • 8 oz. uncooked orecchiette pasta
  • 3 cups cherry tomatoes, divided
  • 3 oz. prediced pancetta
  • 4 cups chopped stemmed lacinato kale
  • 2 garlic cloves, minced
  • 1 tsp chopped fresh rosemary
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 oz. Parmesan, grated
  • 2 tbsp pine nuts, toasted


  1. Cook pasta as directed, omitting salt and fat. Drain in a colander over a bowl; reserve 1 1/2 cups cooking liquid.

  2. Chop 1 cup tomatoes. Halve remaining 2 cups tomatoes. Cook pancetta in a large nonstick skillet over medium until crisp, about 8 minutes. Remove pancetta from pan with a slotted spoon. Add chopped tomatoes to drippings in pan; cook, stirring occasionally, until softened, about 2 minutes. Add halved tomatoes, kale, garlic, rosemary, pepper and salt; cook 2 minutes. Add 1 cup reserved cooking liquid; cover and cook until kale is wilted, about 2 minutes. Stir in pasta and pancetta. Add remaining 1/2 cup cooking liquid, 2 tbsp at a time, as needed to thin sauce. Top with cheese and pine nuts. Serve immediately.

Email to a friend | Print this recipe | Back