Someone on the Food Network has a show that is all about “five ingredients or less.” While I”m a fan of short and easy recipes, there are plenty of dishes that are well worth the intimidation factor when it comes to a long list of ingredients. Fortunately for those who want short and sweet, this is the dish for you.
This was another quick and easy meal that uses the Slow-Roasted Tomatoes that I stashed in the freezer – thanks again to Eve of Garden of Eating for turning me on to this method. Of course sun-dried tomatoes would make a decent substitute, as long as they are well rehydrated. But the slow roasted tomatoes are just this side of dried, still soft and slightly plump but with that sweetness that sun-dried ones have. Preserved lemon adds some zip and zing but again is not necessary; substitute some fresh lemon zest after tossing all of the ingredients and you will get the same effect.
This is going over to Tandy of Lavender and Lime for Presto Pasta Nights.
Kale and Slow Roasted Tomato Fusili
1/4 lb fusili
1/2 bunch Tuscan (black, lacinto, dinosaur) kale, cut in ribbons
1/2 large onion, diced
8 Slow-Roasted Tomatoes, diced
3 tablespoons olive oil
1/4 preserved lemon, rinsed and pulp removed, minced
Cook pasta as directed. Meanwhile, heat pan over high heat. Add oil and onion and cook over medium heat until onion begins to brown. Add tomatoes and cook another 4 minutes until onions begin to take on tomato color. Add preserved lemon and cook another 3 minutes. Add kale and stir fry for 3-5 minutes until kale is wilted; add more olive oil if kale sticks. Drain pasta and add vegetable mixture to pasta and toss well. Serve hot or chilled.
Recipes currently inspiring me: