A vibrant one-pot dish with spaghetti, kale, and tomatoes offering quick, flavorful comfort.
# Components:
→ Pasta & Vegetables
01 - 12 oz dried spaghetti
02 - 7 oz curly kale, stems removed, leaves roughly chopped
03 - 14 oz cherry tomatoes, halved
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
→ Liquids & Oils
06 - 4 cups vegetable broth
07 - 2 tablespoons olive oil
→ Seasonings
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - ½ teaspoon chili flakes (optional)
11 - Salt and freshly ground black pepper, to taste
→ Finish & Garnish
12 - ½ cup grated Parmesan cheese or vegetarian hard cheese
13 - Fresh basil leaves, to serve
14 - Extra olive oil, for drizzling (optional)
# Method:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add finely chopped onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Add halved cherry tomatoes, chopped kale, dried spaghetti, vegetable broth, dried oregano, dried basil, chili flakes, salt, and pepper to the skillet.
04 - Bring mixture to a gentle simmer, using tongs to stir gently and ensure spaghetti is submerged in liquid.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until spaghetti reaches al dente texture and kale is tender. Add extra broth or water as needed to prevent sticking.
06 - Remove from heat and sprinkle grated Parmesan cheese over the pasta. Toss to combine evenly.
07 - Plate the dish and garnish with fresh basil leaves and a drizzle of olive oil if desired. Serve immediately.
