Rustic Tomato Kale Fettuccine with Tomato Cream Sauce Recipe
1 pint Cherry Tomatoes
2 Tbsp Oil, such as vegetable or olive oil
1/2 cup Onion, finely diced
2 cloves Garlic, minced
1 bunch (4 cups) Kale, stem removed and chopped
1 Tbsp dried Oregano, or Italian Seasoning
1/2 tsp Salt
1/4 tsp Ground Pepper
1 cup Crushed Tomatoes
1 cup prepared Alfredo Sauce
1 package Fresh Fettuccine Pasta
Fresh Basil, minced for garnish
Grated Parmesan, for garnish
Pine Nuts, optional
YIELD 4 servings
Bring a pot of water to a boil for the fettuccine noodles, and heavily salt the water.
In a large non-stick skillet, heat oil. Once heated, add in tomatoes and stir with a wooden spoon until the tomatoes begin to blister. About 2 minutes. Once blistered, add in the onion.
Sweat the onions, until the edges start to turn brown. About 3-4 minutes.
Add in the garlic, kale, and oregano, and toss the ingredients to ensure that the kale is coated in any remaining oil. Add in salt and pepper, toss to combine. Allow the kale to wilt, about 3 minutes, stirring occasionally.
Stir in the crushed tomato, alfredo sauce. Bring the mixture to a light simmer.
Prepare the noodles according to the package directions. Immediately drain and add into the skillet with the sauce. toss the noodles to coat with pasta sauce. Serve immediately.
Garnish the pasta with fresh basil, parmesan and pine nuts if desired.