Aren't Sunday evenings just the perfect time for pasta? I usually cook all day Sunday to prep for the work week, so it's perfect to wind down with a fresh, quick pasta dish that only dirties a pan or two.
Kale and Tomato Pasta
- 1/4 c. thin spaghetti
- 1 T. olive oil
- 1 T. anchovy paste
- 1 garlic clove, minced
- 2 c. chopped kale
- 6 cherry tomatoes, halved
- parsley or basil, torn for garnish
- splash white wine
Bring a large pot of water to a boil. While you wait for it to boil, heat the olive oil in a skillet.
Salt the water abundantly and add the pasta. Cook one minute short of the box instructions, usually 8-9 minutes for dried pasta.
Add the anchovy paste to the oil, stirring it with a wooden spoon until it dissolves. Add the garlic and kale. Season with salt and stir so that the kale is coated in the oil. Let it cook down for 4-5 minutes, then add the tomatoes. Add the wine and let it simmer until the pasta is ready.
Drain the pasta, reserving a little bit of the cooking liquid. Add the cooking liquid to the sauce, then add in the pasta. Toss to coat and garnish with the herbs.