- 4 ounces (125 grams) orecchiette
- 3 tablespoons olive oil
- 2 tablespoons sliced garlic
- 1 cup canned chickpeas, drained and rinsed
- ¼ teaspoon chili flakes
- 2 cups slivered dinosaur kale (tough mid-rib and stem removed)
Bring a large pot of salted water to boil and add orecchiette. Boil for 9 minutes or until pasta is al dente. Drain, reserving some pasta water.Heat olive oil in skillet over medium high heat and add garlic slivers. Sauté for 1 minute or until lightly golden. Add chickpeas and chili flakes.
Toss together for 1 minute to combine flavours. Add kale and cook for 1 to 2 minutes or until kale is just wilted.Toss with pasta, adding a little pasta water (about a half cup) to thin out the sauce slightly.
You’ll want something crisp, light and slightly herbal to engage (if you’ll pardon the proposal pun) this pasta. Think verdicchio or soave from Italy or a sauvignon blanc from anywhere. - Beppi Crosariol