The Best Tomato-Basil Pasta with Lemony Greens

serves 4-5

PASTA INGREDIENTS

16 ounce box of pasta - I used sfoglini beet fusilli

5 large tomatoes, cut into small chunks

5 large cloves of garlic, finely chopped 

5 tablespoons olive oil

1 tablespoon white wine (optional)

Big handful of basil, 1/2 kept whole and 1/2 chopped

1-2 tablespoons chopped parsley

Salt

Pepper

Red chili flakes 

Parmesan

METHOD

Bring a large pot of water to a boil. Add 1.5 tablespoons of kosher salt 

Prep the tomatoes, garlic, and herbs

Place olive oil into a large skillet (medium heat). After about 2 minutes, add the garlic, a big dash of red chili flakes, and the whole basil leaves. Sauté for about 1 minute. 

Add chopped tomatoes and sauté until tomatoes soften, about 10 minutes. Add wine and season with salt and pepper. Cook for another couple of minutes. 

Once pasta is al dente, add to the tomato sauce. Add in basil and parsley. Taste and adjust for seasoning. Top with freshly grated parmesan

GREENS INGREDIENTS

1 bunch lacinato kale, de-stemmed, washed well, and roughly chopped (rainbow/swiss chard also work)

3-4 big handfuls of spinach

1/2 red onion, thinly sliced

1 clove garlic, finely chopped

1-2 teaspoons olive oil

Lemon juice

Salt

Pepper

METHOD

Add olive oil to a pan and heat for a minute. Add in red onion and sauté until tender

Add garlic. Cook for another minute or two

Add kale, spinach, and lemon; sauté until cooked through

Season with salt and pepper