Mostaccioli with Kale, Chickpeas, and Oven-Dried Tomatoes

3 pounds Barilla Mostaccioli
salt and pepper
3 cloves garlic, minced
3 pounds Tuscan black kale, steamed and thinly slice
3 cups grated pecorino
3/4 cup olive oil
3 sprigs fresh rosemary
3 cups cooked chickpeas
3 pints grape or cherry tomatoes, oven dried

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

For each serving, to order:

  1. Heat some oil and saute a pinch of rosemary and garlic for 1 minute. Add 2 tablespoons chickpeas and a handful of kale and saute to wilt. Season with salt and pepper.
  2. Meanwhile, reheat about 1 cup pasta in simmering water. Drain and add it the the kale pan with a splash of water to make a sauce. Stir in 2 tablespoons tomatoes and toss to combine. Plate and garnish with 1 tablespoons cheese and a drizzle of oil.