So here’s the part where I bore you about trying to eat seasonally and greens and kale and how we all need to learn to do this.. blah, blah, blah. But you know what? This was so delicious that I’ll spare you. You’re welcome.
- 2 boxes of whole wheat penne (24 oz. total)
- 7 cloves of garlic peeled and finely chopped
- 2 pints yellow cherry tomatoes
- 1 bunch of dinosaur kale (I was going to use spinach, but had to use the kale – anything would work really) chopped – I used the whole leaf, chopping the stems ends really small and separating them from the leafier part. They’re tougher and are going to take longer to cook.
- 1 big pinch of red pepper flake
- extra virgin olive oil
- sea salt and freshly ground pepper (yeah, they really do taste better)
- Freshly grated cheese (I love Locatelli)
Put up a pot of water to boil. Prepare pasta according to package directions.
Meanwhile, heat a pan on med/high heat. Swirl in some olive oil to coat the bottom when hot. Add the garlic, saute for a minute or so and then add the tomatoes.
Saute another minute or two and add the tougher kale stems.
cook for about five minutes then add the red pepper flake and the kale leafs, stirring occasionally.
When it’s done, drain the pasta in a colander and put the empty pot back on the stove on a medium heat. Pour the tomato/kale mixture into the pot, then add the pasta and toss very gently but thoroughly; you want it completely mixed but you don’t want to break the pasta. Remove from heat and spoon into bowls.
Sprinkle some salt and grind some pepper on top. Garnish with freshly grated cheese.
The balance in this dish was perfect. I was a little heavier handed with the red pepper flake than I meant to be, but the spice really worked. The tomatoes are so super sweet, the greens have that bitter taste, the spice from the red pepper flake and the creamy cheese… yum. I wasn’t really sure about using the stems of the kale, but they gave a really nice crunch to it. I’m definitely glad I chopped them so small though.
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