Tuscan Pasta

Prepare a pot of boiling water to cook the chickpea pasta later on

Pour olive oil into a medium saucepan and bring to medium-low heat. Add finely chopped red onion & minced garlic and sauté until translucent

Stir tapenade and oregano into pan, mixing all ingredients together before adding the can of whole tomatoes. Bring to a simmer, gently breaking apart tomatoes using the back of a wooden spoon to form a sauce. Turn down to low heat and let flavours meld.

Add pasta to boiling water from step 1, cooking until al-dente (approximately 10 minutes)

While waiting for pasta to cook, add chopped kale & lemon to a pan. Bring to a medium-low heat, allowing the kale to soften and slightly wilt. Once pasta is strained, add it to the kale.

Stir sauce into pasta & kale mixture, tossing all ingredients together.

Plate the pasta and top with freshly shaved Parmesan cheese if desired. Enjoy!