Samantha Nicole Whether you’re dreaming of its beautiful beaches or rolling hillsides, this Tuscany Sun-Dried Pasta will take you there! Sunny days are sure to be ahead no matter where you eat a plateful of this fresh pasta dish that’s tossed with some perfectly tender veggies and a light, citrusy sauce. In under 30 minutes, Tuscany Sun-Dried Pasta will be taking you to the delicious Italian destination of your choosing! Ah, it’s just the best!
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more, to taste
- 3 shallots, thinly sliced
- 1 large fennel bulb, thinly sliced
- 3 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 1/4 cup sage, chopped
- 1/2 teaspoon sea salt, plus more, to taste
- freshly ground black pepper, to taste
- 12 ounces Toscani or fusilli pasta
- 1/4 cup dry white wine
- 8 cups kale leaves, torn
- 8 oil-packed sun-dried tomatoes, chopped
- 1/4 cup walnuts, chopped and toasted
- 2 tablespoons fresh lemon juice
- pecorino cheese, to taste, grated
Directions
Step 1 –In a large skillet over medium heat, add 2 tablespoons of the oil.
Step 2 –Add the shallots, the fennel, the garlic, the red pepper flakes, the sage, 1/2 teaspoon of the salt, and the pepper to the heated oil and cook until the fennel is tender, about 8 minutes.
Step 3 –While the fennel mixture is cooking, in a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions. Drain the water.
Step 4 –Add the wine to the fennel mixture and cook until it reduces, about 30 seconds.
Step 5 –Reduce the heat to low. Add the kale to the fennel mixture and toss until it has just wilted.
Step 6 –Add the cooked pasta into the sauce mixture.
Step 7 –Add the tomatoes, the walnuts, and the lemon juice to the pasta mixture and toss to combine.
Step 8 –Season the pasta with the extra salt and the pepper. Drizzle with the extra oil.
Step 9 –Serve the pasta sprinkled with the pecorino cheese.
