I’ve been living off frozen pizza, nachos, and Thai takeout all summer. Between conference organizing, work stress, and Donald’s new schedule, I haven’t been in the kitchen for what feels like months. When I got back from a trip to a family reunion, I needed to eat something that tasted comforting and familiar but still had some nutrients, to get myself back into a cooking routine.
I usually try to eat all the fresh veg in the fridge before we leave for a trip, but this time I’d left behind half an onion and a whole clamshell of baby kale, both of which miraculously made it an extra week before being cooked. Adding the harissa and sun-dried tomatoes, and using the oil they were packed in to cook the onion, made this simple pasta spicy and rich.
Kale Pasta with Harissa
You will need:
6 ounces dry pasta
1 Tbsp. olive oil or oil from sun-dried tomatoes
1/2 onion, diced
1 garlic clove, minced
6 oz. baby kale
2 Tbsp. sun-dried tomatoes
1 Tbsp. harissa
1 Tbsp. butter
salt and pepper, to taste
grated parmesan cheese for serving
Boil water for the pasta, and salt the water. Cook pasta according to package directions. Reserve 1/4 cup pasta water.
Heat oil in a skillet over medium heat. Add onion and season with salt and pepper; cook until translucent, stirring occasionally. Add garlic clove and cook 30 seconds, until fragrant. Add baby kale and reserved pasta water; season with salt and pepper. Cook, turning frequently, until kale is wilted. Add sundried tomatoes and harissa and cook until fragrant. Stir in butter.
Serve immediately and pass with parmesan cheese.