Vegetarian Whole Wheat Pasta with Fried Kale, Tomato Sauce, and Goat Cheese

Ingredients

• 8 oz. Garofalo Whole Wheat Fusilli
• 1 tsp. salt, for pasta cooking water
• 2 tsp. + 2 tsp. olive oil
• 1/3 cup chopped red onion or shallots
• 2-3 large garlic cloves, finely minced
• 2-3 T chopped fresh Italian flat-leaf parsley
• 1 T chopped fresh thyme leaves
• 1/2 cup chicken or vegetable stock
• 1 can canned petite dice tomatoes plus juice
• Generous pinch of red pepper flakes
• 8 oz. chopped kale leaves
• Salt and fresh ground black pepper to taste
• 4 oz. crumbled goat cheese

Directions

1. Set a large pot of water over high heat and stir in the salt. Once it reaches a boil, drop in the pasta and keep it at a gentle boil for 11 minutes, or use the time on the package if you’re working with a different pasta. Drain the pasta thoroughly, but save 1/4 cup of the cooking water before it goes down the sink.
2. As the pasta is cooking, warm 2 tsp. olive oil in a large frying pan. Add the chopped red onion and cook it for a couple of minutes, just until it starts to soften. Stir in the minced garlic, chopped parsley, and chopped thyme leaves, and give them another minute in the pan.
3. Pour in the stock, petite diced tomatoes with their juice, and a generous pinch of red pepper flakes. Let the sauce bubble very gently while you turn your attention to the kale.
4. Cut up the kale, trimming out any thick inner ribs as you go. An easy way to handle it is to snip off the stems with kitchen scissors, stack the leaves, slice across them, turn the cutting board, and slice again. Aim for pieces about 1-2 inches square. If the kale needs washing, use a salad spinner.
5. In another large frying pan, preferably one with high sides, heat the other 2 tsp. of olive oil. Add all the kale at once and cook it over medium-high heat, tossing it frequently, until it is just tender but still has a little bite. Depending on your stove, this should take 2-4 minutes.
6. Once the pasta is drained, add it to the tomato sauce and stir to combine. Add the fried kale and fold everything together gently.
7. Taste, then season with salt and fresh-ground black pepper. Add the crumbled goat cheese, along with the reserved pasta cooking water if you want it, and stir softly until the pasta is coated with the goat cheese. Serve hot.