Artichoke Tomato and Kale Pasta in White Wine Sauce
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 vegetable broth
- 1 T dried basil
- 3/4 tsp kosher salt
- 1/2 tsp pepper
- 1/2 medium bunch kale, stems removed, chopped into 1-inch pieces
- 1 cup marinated artichokes, drained
- Juice of 1/2 lemon
Optional
- 3 T capers
- Red chili flakes
Preparation
Bring a pot of water to a boil for the pasta
Meanwhile, heat oil in a large pan over medium heat and once hot, add the onion, stirring frequently and adding a bit of water if the pan becomes too dry
Cook for 5 minutes, then add the garlic and tomatoes and cook for another 3 minutes, being careful not to burn the garlic
Add the white wine, dried basil, salt, and pepper, stir, and raise the heat if needed to bring to a simmer, then lower the heat to maintain a low simmer until the liquid is reduced by half
Add the kale and artichokes, stir, cover the pan, and cook for 1 minute, then uncover and stir until the kale is bright green and slightly cooked
Add the sauce to the cooked pasta and gently stir in the capers and lemon juice if using
Taste and adjust salt and pepper if desired
Serve, topping with red chili flakes if using
Tips
Substitute white wine with vegetable broth if preferred
Substitute spinach for kale if preferred
Use gluten-free pasta if desired
Add cannellini beans for extra protein
