Summary

Instructions

1. 1

   Bring a large pot of salted water to a boil over medium-high heat for the pasta.

2. 2

   Heat a large rimmed skillet over medium heat. Add olive oil, sliced garlic, and minced shallot; sauté a few minutes until translucent and fragrant.

3. 3

   Add cherry tomatoes, water (or white wine), red pepper flakes, and sea salt. Stir to coat, cover, and cook about 5 minutes until tomatoes begin to burst.

4. 4

   Once the pasta water is boiling, add pasta and cook according to package directions. Reserve 3/4 cup (180 ml) pasta water, then drain.

5. 5

   Remove the lid from the tomatoes and add chopped kale (wait to add if using arugula or spinach until the last minute), drained/rinsed white beans, and chopped kalamata olives. Sauté ~5 minutes until most liquid has evaporated.

6. 6

   Add 1/2 cup (120 ml) reserved pasta water to the skillet and simmer 1-2 minutes to create a light sauce.

7. 7

   Add cooked pasta to the sauce and toss to coat, adding more reserved pasta water as needed so the pasta is lightly sauced.

8. 8

   Taste and adjust seasoning, adding more salt to taste or red pepper flakes for heat.

9. 9

   Serve warm with optional vegan parmesan cheese.

10. 10

    Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or in a saucepan. Not freezer friendly.