Sun-Dried Tomato and Kale Orecchiette

Method

Make it happen

1. 01

   Fry onion in olive oil for 5 minutes, then add garlic, smoked paprika and chopped sun-dried tomatoes.

2. 02

   Stir in tinned tomatoes, purée and 100 ml water; simmer 12 minutes, adding shredded kale for the final 5 minutes.

3. 03

   Cook orecchiette in salted water until tender and save some of the cooking water.

4. 04

   Toss pasta with the kale and tomato sauce until the leaves are evenly distributed; adjust thickness with reserved water.