Categories: Pasta

Ingredients

• 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

Directions

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.

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