The Recipes

Kale and Tomato Pasta

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

- salt

- pepper

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.