Whole-Grain Spaghetti with Garlicky Kale and Tomatoes

08 October

You can supercharge this heart-healthy dish by adding chopped, oil-packed sardines to the pan along with the other ingredients.

6 ounces whole-grain spaghetti
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, chopped
sea salt and black pepper
1 bunch kale, stems removed and leaves torn into bite-sized pieces
2 cups chopped tomatoes
1/3 cup roasted almonds
ΒΌ cup grated pecorino, plus more for serving

1. Cook the pasta according to the package directions. Reserve ΒΌ cup of the cooking liquid, drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ΒΌ teaspoon sea salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4-5 minutes. Add the kale and cook, tossing frequently, just until tender, 2-3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1-2 minutes more.
3. Add the kale mixture, almonds, pecorino, and reserved cooking liquid to the pasta and toss to combine. Serve with additional pecorino.

Serves 4

Tags: ,