Orecchiette With Kale And Sun-Dried Tomatoes

• 1 cup sun-dried tomatoes (packed without oil)
• 1 cup boiling water
• 1 teaspoon olive oil
• 3/4 teaspoon dried crushed red pepper
• 4 large cloves garlic, minced
• 1/4 teaspoon salt
• 1 pound orecchiette (bowl-shaped pasta), uncooked
• 7 cups chopped kale (about 1 bunch)
• 2 tablespoons freshly grated Romano cheese
• 6 kalamata olives, pitted and sliced

1. Combine tomatoes and water in a small bowl. Let stand 15 minutes; drain, reserving 1/2 cup water. Cut tomatoes into thin strips; set aside.
2. Heat oil in a small nonstick skillet over medium heat. Add pepper and garlic; saute 1 minute. Remove from heat; stir in salt and tomato strips. Set aside.
3. Cook pasta according to package directions, omitting salt and fat; add kale during last 5 minutes of cooking time. Drain; place pasta mixture in a large serving bowl. Add tomato mixture and reserved 1/2 cup water to pasta, tossing lightly. Top with cheese and olives.

tomatoes, boiling water, olive oil, red pepper, garlic, salt, pasta, chopped kale, romano cheese, olives

Taken from www.myrecipes.com/recipe/orecchiette-with-kale-sun-dried-tomatoes (may not work)