Creamy Tomato Pasta with White Beans & Kale
Ingredients
- 12 ouncespasta
- 3 tablespoonolive oil
- 4 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 can (28 ounces)canned whole tomatoes
- ½ cupheavy cream
- 1 can (15 ounces)canned white beans
- 4 cupsfresh kale
- ·salt
- ·black pepper
- ½ cupparmesan cheese
- ·fresh basil
Prep
- 01
Mince 4 garlic cloves.
- 02
Roughly chop 4 cups fresh kale, removing tough stems.
- 03
Drain and rinse 1 can white beans.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and set aside, reserving 1 cup of pasta water.
- 02
In the same pot, heat 3 tablespoons olive oil over medium. Add minced garlic and red pepper flakes, stirring until fragrant, about 30 seconds.
- 03
Pour in the canned tomatoes with their juice, breaking them up by hand. Simmer for 5 minutes.
- 04
Stir in the heavy cream and drained white beans. Simmer for 3 minutes.
- 05
Add the chopped kale and stir until wilted, about 2 minutes.
- 06
Add the cooked pasta to the sauce and toss gently. If the sauce is too thick, add reserved pasta water a splash at a time until you reach a creamy consistency.
- 07
Season with salt and black pepper to taste. Divide among bowls and top with grated parmesan cheese and fresh basil.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of balsamic vinegar (1 tablespoon) deepens the tomato flavor. Fresh oregano or thyme can replace or complement the basil for an earthier note.