Multi-Grain Tuscan-Style Spaghetti with Kale and Canellinis

Multi-Grain Tuscan-Style Spaghetti with Kale and Canellinis

Ingredients:
 
  • 2 ¾ lb Barilla PLUS spaghetti
  • 6 Tbsp olive oil
  • 1 ½ lb  diced onion
  • 1 ½ lb  diced roasted red bell pepper
  • 3 Tbsp minced garlic
  • 1 ¼ lb coarsely chopped kale leaves
  • 3 lb diced plum tomatoes
  • 4 ½ cups vegetable stock
  • 3 lb cooked, drained cannellini beans
  • 12 oz  chopped pitted black olives
  • 3 oz  grated Parmesan
 
Directions:
  1. Cook the Barilla® pasta until just short of al dente. Drain pasta and drizzle with some olive oil to prevent sticking.
  2. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller or walk-in fridge. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  3. To make the sauce: Heat the oil in a large sauté pan over medium heat. Cook the onion until softened. Stir in the red peppers and garlic. Add half of the kale and cook until wilted. Add the remaining kale, the tomatoes, broth, and season with salt. Cover and bring to a boil. Reduce the heat and simmer until soup, about 15 minutes. Stir in the beans and olives. Remove from the heat and cool.
  4. For each serving, to order: Warm 1 cup sauce with about 1 cup pasta. Season with salt and pepper. Plate and garnish with 1 ½ tsp Parmesan.