Artichoke Tomato 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
- 3 T capers (optional)
- Juice of 1/2 lemon
Garnish
- Red chili flakes (optional)
Preparation
Bring a pot of water to boil for the pasta
Meanwhile, heat oil in a large pan over medium heat. Add the onion and stir frequently, adding a bit of water if the pan becomes too dry
Cook for 5 minutes, then add the garlic and tomatoes. Cook for another 3 minutes, being careful not to burn the garlic
Add the wine, basil, salt, and pepper. Stir and increase the heat if needed to bring to a simmer. Then reduce the heat to maintain a low simmer and cook until the liquid is reduced by half
Add the kale and artichokes, stir, cover the pan, and cook for 1 minute. Uncover, stir, and cook until the kale is bright green and slightly tender
Add the sauce to the cooked pasta and gently stir in the capers and lemon juice
Taste and adjust seasoning with additional salt and pepper if desired
Serve immediately, topped with red chili flakes if desired
Tips
Use vegetable broth instead of white wine if preferred
Substitute spinach for kale if desired
Add cannellini beans for extra protein
