YIELD 24 (2 CUP) SERVINGS
2 ¾ lbs. whole grain spaghetti
6 Tbsps. 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 lbs. diced plum tomatoes
4 ½ cups vegetable stock
3 lbs. cooked, drained cannellini beans
12 oz. chopped pitted black olives
3 oz. grated Parmesan
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Cook pasta until just short of al dente. Drain pasta and drizzle with some oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller or walk-in fridge. Store in zipper bags or sealed plastic container; refrigerate and use within several hours.
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To make the sauce: Heat oil in a large sauté pan over medium heat. Cook the onion until softened. Stir in the red peppers and garlic.
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Add half the kale and cook until wilted. Add the remaining kale, tomatoes, broth, and season with salt. Cover and bring to a boil. Reduce the heat and simmer until soup, about 15 minutes.
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Stir in the beans and olives. Remove from the heat and cool.
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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.
Recipe: Chef Robert Lavoie, Roger Williams University, Rhode Island Photo: Barilla
