Recipe information
Total Time
40 minutes
Yield
4 Servings
Ingredients
6
6
3
8
1
1
1
1
1
30
1
Need to make a substitution?
Preparation
Step 1
Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add 2 minced garlic cloves and 1/4 teaspoon crushed red pepper; stir 15 seconds. Add kale and sprinkle with sea salt and pepper. Using 2 wooden spoons, toss kale until wilted and beginning to brown in spots, about 4 minutes. Transfer to medium bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.
Step 2
Place raisins in small bowl. Add enough boiling water to cover by 1 inch. Stir; let stand 10 minutes to plump. Drain.
Step 3
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
Step 4
Heat 2 tablespoons oil and 2 minced garlic cloves in large deep skillet over medium-low heat. Add drained pasta to garlic oil in skillet; toss to coat. Add remaining 1/2 teaspoon crushed red pepper, kale, raisins, all olives, and pine nuts. Toss to coat and cook until heated through, adding pasta cooking liquid by 1/4 cupfuls if dry. Add remaining 1 tablespoon oil and remaining 2 minced garlic cloves, tomatoes, and oregano. Toss to incorporate evenly, adding more cooking liquid by 1/4 cupfuls if dry. Season to taste with sea salt and pepper. Serve, passing cheese alongside, if desired.