Pasta with Artichokes, Tomatoes, and Kale
Ingredients
- 1/2 lb. pasta of your choice
- 1 T oil
- 1/4 red onion, finely chopped
- 2-3 cloves garlic, minced
- 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 with a touch of oil
- 1 cup marinated artichokes, drained
- 3 T capers (optional)
- Juice of 1/2 lemon
- Red chili flakes (optional) for garnish
Preparation
Put pot of water on to boil for pasta.
Meanwhile, add oil to large pan over medium heat and once hot, add onion, stir frequently adding bit of water if pan is too dry along the way.
Cook for 5 minutes, add garlic and tomatoes and cook another 3 minutes, careful not to burn garlic.
Add wine, basil, salt and pepper, stir, and raise heat if needed to get bubbly. Then lower heat a bit to cook at a low simmer for several minutes until liquid is reduced by half.
Add kale and artichokes, stir, put cover on pan, and cook another 1 minute. Uncover and stir. Kale should be bright green and slightly.
Add sauce to 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.
Tips
Feel free to substitute white wine with vegetable broth or kale with spinach if preferred.
This recipe can be made with gluten-free pasta.
