- Yield 6-8 servings
- Prep 10 minutes
- Cook 8 to 12 minutes
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic (or more to taste), chopped
- 1 small onion, diced
- 1 can (28 ounces) diced tomatoes or 3 1/2 cups chopped fresh tomatoes with their juices
- 1 bunch kale, ribs removed, chopped
- 2 sprigs fresh basil, chopped, plus a few whole leaves for garnish
- 1 pound whole-grain (brown rice or whole wheat) pasta
- 4 cups water (approximately)
- 1/4 cup grated Parmesan cheese
- red pepper flakes (optional)
- Heat a large-heavy bottomed pot over high heat. Drizzle in the olive oil. When it’s hot, add the garlic and let it get golden (this color adds lots of flavor); it will only take about 30 seconds.
- Add the onion and cook until the onion is translucent, 3 to 4 minutes. Add the tomatoes, kale, basil, pasta, salt, and 4 cups water. Bring the mixture to a boil while stirring, then reduce the heat to a simmer.
- Cook the entire pot for the amount of time suggested on the pasta package, stirring every few minutes. If it starts to look too dry, add more water about 1/2 cup at a time.
- Once the pasta is al-dente, fold in the Parmesan. Season to taste and top with the fresh basil. Serve.
Posted with permission from The Family Cooks (Rodale, 2014) by Laurie David.