Cherry Tomato and Kale Pasta with Caper Sauce
Ingredients
- 1/2 lb. pasta of your choice
- 1 T oil
- 1/4 red onion finely chopped
- 2-3 cloves minced garlic
- 1 pint cherry or grape tomatoes sliced
- 3/4 cup white wine or veggie broth
- 1 T dried basil
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 1/2 medium bunch kale removed from stem and chopped in 1 inch pieces and gently massaged for a few seconds with touch of oil
- 1 cup marinated artichokes, drained
- 3 T capers (optional)
- Juice of 1/2 lemon
Garnish
- Red chili flakes (optional)
Preparation
Put a pot of water on to boil for the pasta.
Meanwhile, add oil to a large pan over medium heat and, once hot, add the onion, stir frequently, adding a bit of water if the pan is too dry along the way.
Cook for 5 minutes, add garlic and tomatoes, and cook for another 3 minutes, being careful not to burn the garlic.
Add wine, basil, salt, and pepper, stir, and raise heat if needed to make it bubbly, then lower the heat slightly to cook at a low simmer until the liquid is reduced by half.
Add kale and artichokes, stir, cover the pan, and cook for another minute, then uncover and stir; the kale should be bright green and slightly wilted
Add the sauce to the cooked pasta and gently stir, adding capers and lemon juice.
Taste and add more salt or pepper if desired.
Serve and top with optional red chili flakes for some spicy heat.
