Pasta with Artichokes, Tomatoes, and Kale
Ingredients
- 1/2 lb pasta of your choice
- 1 tablespoon 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 vegetable broth
- 1 tablespoon dried basil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 medium bunch kale, removed from stem and chopped in 1-inch pieces, massaged with a touch of oil
- 1 cup marinated artichokes, drained
- 3 tablespoons capers (optional)
- Juice of 1/2 lemon
Garnish
- Red chili flakes (optional)
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.
Cook for 5 minutes, then add garlic and tomatoes and cook for 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 to cook at a low simmer until liquid is reduced by half.
Add kale and artichokes, stir, cover pan, and cook for another 1 minute. Uncover and stir. Kale should be bright green and slightly wilted
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.
