Maccheroni are dry pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. … In Italy, the noun maccheroni refers to straight, tubular, square-ended pasta corta (“short-length pasta”).
Cooking time: 12-13 min
Maccheroni Pasta with Caper, Tomatoes, Mushrooms, and Kale
2 tbsp, Butter divided
3 tbsp,Olive oil divided
300g mushrooms, sliced thin
Salt and freshly ground black pepper, to taste
6 cloves garlic, chopped
1 large leek, white and light green parts, cut into thin rounds
500g whole peeled tomatoes
1 bunch kale, ribs removed, roughly chopped
1 tsp red pepper flakes
500g Benedetto Cavalieri maccheroni
2 tbsp small capers, drained,thinly sliced
Parmesan, grated, 1.5 cups, divided
In a medium sauté pan or skillet over medium heat, add 1 tbsp butter and 1 tbsp oil. Add ½ of the mushrooms and season with salt and pepper to taste. Cook until mushrooms are tender and lightly browned, about 6-8 minutes. Transfer mushrooms to a plate and repeat with remaining mushrooms.
While mushrooms cook, heat 1 tbsp oil to a large skillet or Dutch oven over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in leeks and sauté until leeks are soft, about 5-6 minutes. Salt and pepper to taste. Add tomatoes, kale, and red pepper flakes. Bring to a boil and reduce to a simmer, breaking up tomatoes with a spoon, for 20-25 minutes, until kale is tender. Stir in capers.
Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water.
Add cooked pasta to tomato sauce as well as reserved pasta water, if desired. Stir to incorporate over medium heat for 3 minutes. Stir in 1 cup parmesan and serve immediately. Garnish with parmesan and freshly ground black pepper.