¼ pound pasta of choice
2 tablespoons olive oil
2 large onions, thinly sliced
2 garlic cloves, thinly sliced
2 celery stalks, thinly sliced on a diagonal
¼ cup shoyu or soy sauce
½ teaspoon sea salt
½ teaspoon garlic powder
1 head savoy cabbage, thinly sliced
½ cup finely chopped tomatoes
1. Bring a large pot of water to a boil for the pasts. Salt the water and add the pasta; cook just until al dente. Drain the pasta well.
2. Meanwhile, heat the oil in a large skillet over high heat. Add the onions and cook for 7 minutes until softened, then add the garlic and sauté for another 3 minutes longer, until the onions are transparent and turning golden.
3. Add the celery to the skillet and sauté for 3-4 minutes. Stir in the shoyu, salt, and garlic powder then add the cabbage, sauté for 4 minutes. Reduce the heat to a simmer and cook for 5 minutes longer.
4. Add the cooked pasta to the skillet with the tomatoes and toss together. Cook over medium-high heat for a minute or two and serve.