Summer Pasta

Summer is officially here and mornings are getting warmer and warmer…this usually means that my meals will become lighter and quicker. Although I am California born and raised I dread the summer, I’m a scarf and coats kinda of girl not proper attire for 98 degree weather. The heat and preparing for my sisters’ wedding has made my time here seldom, hence the lack of post. But I promise to be more consistent on my post. Here is a quick and fast recipe that my husband loves! He loves his pasta drenched in sauce I call it pasta soup 🙂  What I love about this dish is that its quick but full of flavor. It feels just right for the warm days ahead – simple, a bit luxurious, and bright with the acid-laced taste of farmers market tomatoes. Summer means perfect tomatoes and basil growing in my garden.

Pasta with Tomato
Serves 4
1/2 pound dried Penne
1 tablespoon extra-virgin olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 can organic tomato sauce or marinara sauce
Salt And Pepper, to taste
1 cup of kale
Grated Parmigiano Reggiano, to taste
Fresh basil, chopped

Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water.

Heat oil over medium heat. Add onions and saute until softened and translucent, about 5 minutes. Add garlic and saute for a minute or so, until fragrant. Be careful not to let the garlic burn. Add kale and heirloom tomatoes and saute for about 1 minute. Pour in tomato sauce and add salt, pepper, to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.Remove from heat add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed or if you are like my husband add extra sauce.)

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