Yes, it’s yet another veggie-heavy pasta/one-pot meal. You know you love them. Well, I know I do, anyway. They are a working girl’s best friend.
This one is a bit different because it used the last bit of the tomato paste I made last summer. It came from an almost-empty half-pint jar in the back of the fridge. That last bit was well covered with oil and had avoided any mold or mildew.
Now that the fridge is clean and I know for a fact that there is not more tomato paste in there, I’m white-knuckling it to tomato season. I can live without caprese for awhile longer, but I find myself oddly psychologically dependent on having that tomato conserva at hand.
Kale tomato pasta
The tomato paste in this sweetens and softens the kale.
1 pound pasta (fusilli is my favorite for this)
2 bunches Dino/lacinato/black kale
3 cloves garlic
3 Tablespoons olive oil
1/2 teaspoon red chili flakes (optional)
2 Tablespoons tomato paste
Parmesan for garnish
Bring a pot of water to a boil. Add salt to make it taste as salty as sea water. Cook the pasta until tender to the bite or according to package directions.
Meanwhile, clean the greens and chop them. Slice garlic cloves as thinly as you can – don’t stress it too much, it will be tasty no matter how you cut it.
Heat a frying pan large enough to hold the pasta or a medium pot over medium high heat. Add olive oil. Add garlic and chile flakes, if using. Cook, stirring, until garlic is just barely starting to turn golden.
Add tomato paste and stir to combine with the garlic and oil. Add 1/3 cup of water and stir to combine.
Add chopped kale, stir to combine, cover, reduce heat to medium low, and cook until kale it tender, about 5 minutes.
Add another 1/3 cup water if mixture seems dry or kale is sticking to the pan.
Pasta should be ready to drain or already drained at this point. Add drained pasta to kale mixture. Stir to combine. Taste and add more salt, if you like. Top with Parmesan.