Here’s what excites my taste buds… Besides every perfectly seasoned Jamaican dish, some of my favorite foods include; seafood paella, Neapolitan cheese tomato pizza, salads, lobster (duh), bread (yes, all different types of bread!), cheese (different types), and last but not least, PASTA dishes! I love pasta. I love me some penne pasta, bow tie pasta, spaghetti, tagliatelle, ALL types! I especially love spicy, well seasoned, veggie, lobster, shrimp or chicken pasta! You know, one thing on my bucket list is to have pizza and pasta in Italy at a really GOOD Italian restaurant. I hear it’s to die for there! Lol. My favorite drink to have with pasta dishes is an opulent glass of dry Cabernet or Merlot red wine (drools!). Usually, I just go with the affordable option and get a bottle of California Red sweet red wine from the grocery store. Lol, because ‘me ches too high’. Ha ha.
Anyway! Let’s cut to the chase now! Sooo… by now, you all should know about my favorite food blog, Eat Good 4 Life by Chef Miryam. From Miryam’s kitchen, you can expect anything from a gluten free flourless chocolate cake, to an authentic Thai chicken curry. For this post, I’m featuring Eat Good 4 Life’s kale sun dried tomato pasta recipe! Using wheat linguine pasta, Chef Miryam added some pepper flakes to give it some heat, thyme, red paprika, wine, and garlic! She also advised the option of adding fresh spinach or any other greens of choice instead of kale, as well as omitting anchovies if preferred, and just use salt. I will definitely be making this kale sun dried tomato pasta! Check out Miryam’s original recipe below!
KALE SUN DRIED TOMATO PASTA
Miryam’s original recipe
YIELD: 6 SERVINGS
TOTAL TIME: 20 MINUTES
- 1 lb whole wheat linguine
- 3 tbs olive oil
- 2 large tomatoes, chopped
- 2 oz can anchovies
- 10 garlic cloves, chopped (less if you like)
- 1/2 cup white wine
- 2 oz sun dried tomatoes
- 10 oz fresh chopped kale
- 1 tsp paprika
- 1 tsp thyme
- 1/2 tsp pepper flakes
- 1/2 tsp celtic salt
Cook pasta according to package instructions.
In a large skillet, over medium to high heat, add the olive oil and anchovies and stir until they start to disintegrate. This will take less than a minute. Add the garlic and cook for 1 minute until fragrant.
Add the tomatoes, spices and salt. Stir and cook for 1 minute or so. Add the sun dried tomatoes and wine and let the sauce cook on high heat for about 5 minutes. Add the kale and stir until it starts to wilt and cook down. About two minutes.
Add the cooked pasta and stir. Serve immediately.
NOTE: You can omit the anchovies and add some extra salt.
Recipe and photos courtesy of Eat Good For 4 Life.