Kale & Tomato Pasta

Earlier this summer, R. & I started a running program together, and unfortunately slacked a bit through June.  This week we’ve been trying to get ourselves back into running, which has meant a lot less time for cooking.  Tonight’s pasta is very much like the Kale & Bean recipe we made yesterday, but we added a bit of basil and red wine for a little different taste.  I liked it better than last night, R. liked it less.  Still, along with a chard salad, it made for a pretty healthy quick dish.


  • 2 tbsp oil
  • 1 large yellow onion, chopped
  • 1/3 cup red wine
  • 1 pepper, chopped
  • 1 can diced tomatoes
  • 1 bunch kale leaves, coarsely torn from stems
  • 2 tbsp fresh basil, chopped
  • 1 lb pasta shells
  •  salt & pepper to taste
  • grated parmesan cheese

Method :

  •  Heat oil in large skillet over medium heat. Add onion and garlic; cook until soft and fragrant, about 3 minutes. Add wine, bell pepper, salt and pepper to taste. Cook until bell pepper softens, about 5 minutes. Add tomatoes; cook 2 minutes.
  • Add kale. Leaves will overflow, but try to mix as well as you can; kale will shrink. Cook until leaves are soft but not soggy, about 6 minutes. Add basil; cook 1 minute.
  • Toss kale-tomato mixture with pasta. Season with more salt and pepper if desired. Top with cheese.