4 Servings, 15 Minutes
Ingredients:
1/4 cup Extra Virgin Olive Oil
1/2 cup Red Onion
2 cloves Garlic
1/4 cup Olive Tapenade
1/2 tsp Oregano
1 can Canned Whole Tomatoes
2 cups Sunripe Tuscan Kale
1 Tbsp Lemon Juice (freshly squeezed)
1 box Chickpea Pasta
1/2 cup Parmigiano Reggiano (optional)
Directions:
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!
ERYN DARLING
