You can make the sauce (adapted from Cooking Light) a few days in advance, if you like, or you can put it together while the pasta water comes to a boil. To make the kale, remove the ribs from the leaves of a large bunch of kale, and chop the leaves. Heat a couple TBS of extra-virgin olive oil in a large skillet over medium heat, then add a few chopped cloves of garlic. Once they’re fragrant, add the kale in batches, tossing until it wilts. Continue to saute for a few minutes more, seasoning with coarse sea salt (such as Maldon) and freshly ground black pepper. Serves 4.
- 1 lb. dried short pasta, such as gemelli or penne
- 2 large red peppers, chopped (about 3 1/2 – 4 cups)
- 1 cup no-chicken broth or chicken broth
- 2 tsp olive oil
- 1 slice sandwich bread, cubed (I used whole wheat)
- 1/4 cup sliced or slivered almonds
- 1 TBS sherry vinegar
- 1 14.5-oz can diced tomatoes, undrained
Cook pasta in a large pot of boiling, salted water, according to package directions; drain.
Meanwhile, bring the red peppers and broth to a boil in a medium-size pot, then lower to a simmer and cook for 15 minutes.
Heat the olive oil in a small pan over medium heat; add the bread and cook, stirring, for 2 minutes,
then add the almonds and cook, stirring, for 1 minute.
Combine peppers and broth, bread and almonds, the vinegar and can of tomatoes with their juices in a blender; puree until smooth.
Return sauce to the pot you used to cook the peppers, and cook over medium heat until heated through.
Toss sauce with pasta.