Little Ears and Greens

(Moira Maloney)

2 pints cherry tomatoes with a coating of olive oil
1/2 cup olive oil
4 cloves, crushed garlic
1 pound Orecchiette pasta (shaped like little ears)
4 cups of kale, or broccoli rabe, cut in small pieces
Parmesan cheese

Heat oven to 425 degrees.  Place cherry tomatoes, coated with a little olive oil on cookie sheet.  Roast in oven 15 - 20 minutes, or until lightly browned and split.  Heat skillet over medium heat, add 1/2 cup olive oil and crushed garlic.  Sauté garlic in hot oil for about 30 seconds until it releases its flavor.  Take off heat.  Cook little ear pasta according to directions on package.  Drain.  Meanwhile cook 4 cups of kale or broccoli rabe (cut off tough stems if necessary) in boiling water until tender, about 7 minutes.  Drain.  Combine pasta, kale or broccoli rabe, and cherry/garlic mixture.  Serve immediately, sprinkled with Parmesan cheese on top.