Spicy Pomodoro Sauce with Kale & Penne Pasta
A flavorful and healthy meatless Monday meal that will leave you full and satisfied. With just a few healthy ingredients and about 45 minutes, you can enjoy this spicy and delicious dish, and feel good about eating it too!
Servings: 4
Calories: 526kcal
Ingredients
- ½ cup extra-virgin olive oil
- 4 stems fresh Italian flat leaf parsley (optional)
- 4 stems fresh Basil, plus more for garnish (optional)
- 8 sprigs fresh thyme (optional)
- 2 large shallots, minced
- 5 garlic cloves, minced
- 1 (28-ounce) can whole peeled Plum tomatoes, crushed by hand
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fresh ground black pepper
- 1 (4-6 ounce) bunch of kale, stemmed and chopped
- 8 ounces Penne pasta, cooked al dente per package instructions
- ½ cup fresh grated Parmesan cheese
Instructions
- In a large non-stick skillet, heat olive oil over medium heat until shimmering. Add the parsley, basil, and thyme. Cook for about 5 minutes or until the herbs are crisp. Remove and discard the herbs using a slotted spoon.
- Add the shallots to the olive oil and sauté for a few minutes until tender. Add the garlic and sauté for 1-2 minutes, or until fragrant but not browned. Add the crushed tomatoes, red pepper flakes, and black pepper. Bring to a simmer, reduce the heat to low and cook until the tomatoes break down and the sauce thickens, about 25 minutes.
- While the sauce is cooking, prepare the pasta according to package directions. Drain and set aside until needed.
- Add the kale to the Pomodoro sauce and cook, stirring occasionally, until wilted, about 5 minutes. Add the drained pasta and cook until heated through. Season with salt and pepper. Spoon into bowls and garnish with fresh torn basil leaves and grated Parmesan.
Notes
- Substitute Swiss chard or fresh spinach leaves for the kale if desired. If using spinach it will only need to cook for a minute or two. For this recipe I used Tuscan kale.
- When crushing the whole canned tomatoes by hand, place them in a deep bowl and carefully squeeze the submerged tomatoes with clean hands. Take care not to squirt yourself with the juice. Also don't wear a white shirt while crushing the tomatoes, just saying.
- Use your favorite pasta cooked al dente. For this recipe we used Penne Chickapea Pasta made with chickpeas and lentils.
Nutrition
Calories: 526kcal | Carbohydrates: 48g | Protein: 13g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 9mg | Sodium: 224mg | Potassium: 318mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2034IU | Vitamin C: 22mg | Calcium: 224mg | Iron: 2mg
