About the Recipe
I love tomatoes! And this quick sauce is a great way to take advantage of their bounty in the summer when they are in season.
2 garlic cloves, sliced
1 tablespoon olive oil
2 cups chopped fresh tomatoes
1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 8-oz package chickpea pasta
3 cups chopped lacinato or Tuscan kale
Heat olive oil in 12-inch skillet over low flame and add garlic slices. Cook until fragrant
Add tomatoes, oregano and thyme with the salt and red pepper flakes. Cook until the tomatoes are slightly softened
As the tomatoes cook, cook chickpea pasta according to the package instructions and during the last 2 minutes of cooking time, add the kale.
Drain the pasta and kale and toss into the sauce.