1 finely chopped garlic clove
1 small chopped onion
3 tablespoons of olive oil
2 seedless diced tomatoes
1 yellow bell pepper, seeded and cut into cubes
1 red bell pepper, seeded and cut into cubes
1/2 cup pitted black olives, cut in half
8 sprigs of fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon crushed Calabrian pepper
3 cups chopped fresh kale
Salt to taste
300g talharim pasta
Parmesan cheese, grated to taste
1 finely chopped garlic clove
1 small chopped onion
3 tablespoons of olive oil
2 seedless diced tomatoes
1 yellow bell pepper, seeded and cut into cubes
1 red bell pepper, seeded and cut into cubes
1/2 cup pitted black olives, cut in half
8 sprigs of fresh parsley
1/2 teaspoon dried oregano
1/2 teaspoon crushed Calabrian pepper
3 cups chopped fresh kale
Salt to taste
300g talharim pasta
Parmesan cheese, grated to taste
Bring 3 liters of water to a boil in a large pot
While that's heating up, prepare the sauce: sauté the garlic and onion in olive oil until softened
Add the tomatoes and cook for 5 minutes
Add the bell peppers and cook for an additional 4 minutes
Combine the olives, herbs, Calabrian pepper, and kale
Cook on low heat, stirring occasionally, for 5 more minutes
Season to taste
Cook the talharim pasta until al dente
Drain and mix with the hot sauce
Serve sprinkled with Parmesan cheese
Serves 4 portions
504 calories per serving
Note: If you want to prepare this dish even faster, prep the ingredients the night before, inside plastic containers covered in the refrigerator.
