Tomato & Kale Pasta
FROM THE BORGES FAMILY KITCHEN
Pasta lovers rejoice! This plant-based version is packed with nutrition and BIG on flavor.
TOMATO & KALE PASTA
3 cups Grandma's Go-To Tomato Sauce (recipe from The 22-Day Revolution Cookbook p.331):
1 pound ripe tomatoes, washed, cored, and chopped
1 small carrot, washed and chopped
1/2 small red pepper, washed, cored, seeded, and chopped
1/2 small green pepper, washed, cored, seeded, and chopped
1/2 small onion, chopped
1/2 teaspoon minced garlic
1/2 teaspoon dried basil flakes
1/2 teaspoon sea salt, or to taste
dash cayenne pepper
1 (8 ounce) package uncooked gluten-free pasta
1 handful chopped kale
sea salt, to taste
1. Add all the tomato sauce ingredients into a blender and working in batches, blend until smooth.
2. Pour the sauce into a pot and cook at medium-low heat, stirring often for about 25-30 minutes, skimming off any foam that may rise to the top. The sauce will darken as it cooks. Taste and adjust seasoning if necessary.
3. Bring a large pot of salted water to a boil, and cook the pasta according to package instructions.
4. Transfer the pasta to the sauce pot and toss the kale and sauce together to combine.
5. Serve and enjoy!!