1 package of gluten free spaghetti
4 medium tomatoes, chopped
25 oz of diced, peeled tomatoes (I used this brand)
1 medium yellow onion, diced
1 tablespoon Extra Virgin Olive Oil
3 cloves of garlic, pressed
1 tsp dried basil
1/2 tsp dried oregano, dried marjoram
1/2 cup kalmatta olives, pitts removed, slices in half
1 cup of chickpeas
1 heaping cup of dino kale, stems removed and sliced
1 tablespoon coconut sugar
1/2 tsp sea salt
fresh cracked black pepper
red pepper flakes

For the pasta:
- Being a large pot of salted water to a boil
- Cook spaghetti according to package instructions
For the sauce:
- In a large, heavy bottomed sauce pan combine onion, garlic and olive oil.  Cook until onions are softened and slightly carmelized, then add chopped tomatoes, basil, oregano, marjoram, coconut sugar and sea salt.
- Simmer on medium low heat for 5-10 minutes.
- Add chickpeas and olives, simmer for an additional 3 minutes.
- Add diced tomatoes, red pepper flakes (optional) and fresh cracked black pepper and additional sea salt to taste
- Add kale and mix well until kale is wilted.
- Serve steaming hot! 

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