Name: Chickpea Cavatappi with Tomatoes and Kale
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 pound cherry tomatoes; 3 tablespoons extra-virgin olive oil, plus more for serving; 1 teaspoon Italian seasoning; Kosher salt and freshly ground pepper; 12 ounces chickpea cavatappi; 2 cloves garlic, roughly chopped; 1 large bunch kale, stemmed and chopped into bite-size pieces; 1/4 cup grated Parmesan cheese, plus more for topping; Red pepper flakes, for topping

Directions

Preheat the oven to 425˚ F. Put the tomatoes in a large ovenproof skillet. Drizzle with the olive oil and sprinkle with the Italian seasoning and 1/2 teaspoon each salt and pepper; toss well to coat. Roast in the oven until the tomatoes are tender and have released all their juices, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain, reserving the pot.
Carefully transfer the skillet with the tomatoes to the stovetop over medium heat. Stir in the garlic and cook 1 minute. Stir in the kale and cook until just wilted, 1 to 2 minutes.
Return the pasta to the pot along with the roasted tomatoes, kale, cheese and 1/4 cup of the reserved cooking water; toss to coat. Add the remaining 1/4 cup cooking water, 1 tablespoon at a time, as needed; season with salt and pepper. Divide among bowls and top with more cheese and red pepper flakes.

Photograph by Andrew Purcell

Chickpea Cavatappi with Tomatoes and Kale

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