Rigatoni with Goat Cheese, Sun-Dried Tomatoes, and Kale

Ingredients

• 0.5 teaspoon chili oil (or vegetable oil)
• 6 cups rigatoni cooked uncooked ( 12 ounces pasta)
• 6  garlic cloves minced
• 2 ounces goat cheese crumbled
• 4 cups kale coarsely chopped
• 0.5 teaspoon oregano dried
• 0.1 teaspoon pepper freshly ground
• 0.1 teaspoon salt 
• 0.3 cup shallots minced
• 0.5 cup sun-dried tomato sprinkles 
• 2 cups water boiling

Equipment

• bowl
• frying pan
• sieve

Directions

1. Combine tomato sprinkles and boiling water in a bowl; let stand 30 minutes.
2. Drain tomatoes in a sieve over a bowl, reserving 1/2 cup liquid.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add shallots and garlic; saut 1 minute.
5. Add kale; saut 3 minutes or until wilted.
6. Add tomatoes; saut 2 minutes.
7. Add reserved 1/2 cup liquid, oregano, salt, and pepper. Reduce heat; simmer 3 minutes or until kale is tender.
8. Combine the pasta, kale mixture, and goat cheese in a large bowl, and toss well.
9. Note: Substitute 1 cup thawed frozen chopped kale for fresh, if desired.