Pasta with Cherry Tomatoes, Kale, and Artichokes
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
Cook pasta according to package instructions until al dente
In a large pan, heat oil over medium heat
Add chopped onion and minced garlic, sauté until fragrant and softened
Add sliced cherry or grape tomatoes, cook until they begin to break down and release juices
Pour in white wine or veggie broth, then add dried basil, kosher salt, and pepper; simmer to reduce slightly
Stir in chopped and massaged kale, drained artichokes, and capers; cook until kale is wilted
Add juice of 1/2 lemon and mix well
Combine the sauce with the cooked pasta and toss to coat evenly
Garnish with red chili flakes if desired