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
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.
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.
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.
Stir in the beans and olives. Remove from the heat and cool.
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