From reading previous posts, most of you may know that I am lucky enough to work just a few blocks away from the Union Square Greenmarket. And now, since the vendors are loaded with so many beautiful fruits and vegetables, I had to develop a recipe that captured the essence of summer produce in New York.
Tomatoes were everywhere, but I gravitated towards these beautiful tri-colored baby tomatoes. To me, they are more visually interesting than just plain red – I just love the mixture of orange, yellow and some were even purple. Next I found another favorite vegetable of mine – kale! From there, it was a no brainer to combine these vegetables with what else – pasta!
When developing this recipe, I wanted to really let the tomatoes and kale shine, so I didn’t add too many other ingredients, and I didn’t cook down the tomatoes too much – I still wanted them pretty intact so we could enjoy their fresh and vibrant flavor.
In less than 2o minutes, you have a beautiful summer dish that is perfect for any weeknight dinner this season.
- ⅓ pound spaghetti
- ¼ cup olive oil, plus more for serving
- 3 cloves garlic, sliced thin
- Pinch of crushed red pepper flakes
- 1 bunch of kale, tough stems removed and leaves roughly chopped
- 1 pint tri-colored baby tomatoes, sliced in half
- 3 basil leaves, chopped
- Salt and pepper
- ¼ cup freshly grated Parmigiano Reggiano, plus more for serving
- Bring a medium pot of water to a boil, add a large pinch of salt once boiling
- Add pasta to boiling water and cook until al dente
- Once pasta is added to water, add olive oil to a large saute pan over medium heat
- Add garlic and cook for about 2 minutes
- Add red pepper flakes, stir to combine
- Add kale, stir to combine (make sure you pat the leaves dry so they aren't being added to the pan wet) and cook for about 5-8 minutes or until wilted and cooked (if leaves look dry, add another drizzle of olive oil)
- Add tomatoes and a large pinch of salt and pepper, stir to combine and cook for another 5 minutes (be careful when combining ingredients so you don't break up the tomatoes)
- Add basil, stir to combine
- Add the pasta and Parmigiano Reggiano to the pan, stir to combine
- Remove from heat, serve and top with a drizzle of olive oil and some more Parmigiano Reggiano