Ingredients
Start to finish 30 minutes
Directions
3/4 pound orecchiette pasta
1/4 cup extra-virgin olive oil
2 tablespoons capers, crushed with a fork
1 tablespoon red pepper flakes
1/2 pound bunch of kale, stalks removed, leaves cut into thin ribbons
1/2 cup soy Parmesan cheese
Bring a large stockpot of lightly salted water to a rolling boil and cook orecchiette until tender, about 8 minutes. Drain and set aside.
While the pasta cooks, combine the oil, capers and red pepper flakes in a large, deep skillet. Mash the capers with a fork and saute over a medium-high flame 3 to 4 minutes.
Add the kale and reduce the heat to medium. Saute 3 minutes or just until the kale wilts. Add the pasta and toss.
Add the soy Parmesan cheese and toss to combine. If pasta is too dry, add several tablespoons of broth, water or additional oil. Makes 4 servings.