Pasta with kailan & sun-dried tomatoes

Pasta with kailan & sun-dried tomatoes

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About this recipe: Dark, leafy greens have such a lot to offer: disease-fighting carotenoids, indoles and isothiocyanates, as well as quantities of vitamin C, calcium and iron.

Janet Mitchell

Serves: 4 

  • 1/2 cup sun-dried tomatoes (not oil-packed)
  • 1 large bunch kailan (650g), or other dark leafy green, cut into 3cm lengths
  • 3 teaspoons olive oil
  • 4 cloves garlic, crushed
  • 1 to 1 1/2 teaspoons dried crushed chilli
  • 2 tablespoons no-salt-added tomato paste
  • Salt
  • Black pepper
  • 1/3 cup sultanas (optional)
  • 250g fusilli pasta
  • 1/3 cup grated Parmesan cheese

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Add the sun-dried tomatoes to a large saucepan of boiling water; cook for 5 minutes or until softened. Remove with a slotted spoon and when cool enough to handle, chop coarsely.
  2. Add the kailan to the boiling water and cook for 4 minutes or until crisp-tender. Transfer with a slotted spoon to a colander.
  3. Meanwhile, heat the oil in a large frying pan over low heat. Add the garlic and chilli and cook for 3 minutes. Add the tomatoes, kailan, tomato paste, a pinch each of salt and pepper, the sultanas, if using, and the reserved cooking liquid. Cook, stirring, for 4 minutes or until heated through and tender.
  4. Cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain, then turn into a large serving bowl. Stir in the sauce and serve with the Parmesan cheese.

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