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Whole wheat spaghetti with tomato sauce, kale, white beans and toasted almonds in a white bowl, half a lemon beside it

Antioxidant Rich Foods for Skin, Twirled Into a Tomato Paste Spaghetti With Kale and Almonds

Prep
10 min
Cook
25 min
Total
35 min
Servings
4 servings

A whole can of tomato paste fried slowly in olive oil, lacinato kale, white beans and toasted almonds over whole wheat spaghetti, and what the trials on tomatoes, cocoa and skin really measured.

Ingredients

  • 225 gwhole wheat spaghetti, 8 oz
  • 3 tbspolive oil, divided
  • 4 clovegarlic, thinly sliced
  • 1/4 tspred pepper flakes
  • 170 gno-salt-added tomato paste, one 6-oz can
  • 250 gcanned white beans, about one 15-oz can, drained and rinsed
  • 150 glacinato kale, about 5 oz, stems removed, leaves sliced into ribbons
  • 1/4 tspsalt
  • 2 tbsplemon juice, fresh
  • 1 tsplemon zest
  • 30 gsliced almonds, about 1/3 cup, toasted
  • 1/8 tspblack pepper

Instructions

  1. Toast the almonds and boil the pasta. Toast the almonds in a dry 12 inch (30 cm) skillet over medium heat for 3 to 4 minutes, shaking the pan, until golden at the edges, then tip them onto a plate. Meanwhile bring a large pot of water to a boil and cook the spaghetti for 1 minute less than the package says. Before draining, scoop out 2 cups (480 ml) of the cooking water.
    Golden toasted sliced almonds in a black cast iron skillet on a wooden counter, a pot of spaghetti steaming behind
  2. Fry the tomato paste. Wipe the skillet, set it over medium-low heat and add 2 tablespoons of the olive oil, the garlic and the red pepper flakes. Cook for 1 minute, until the garlic smells sweet but has not browned. Add the whole can of tomato paste and spread it across the pan. Cook for 5 to 6 minutes, stirring and scraping often, until it turns from bright red to a deep brick color and starts to stick.
    Tomato paste frying in olive oil with sliced garlic in a black cast iron skillet on a gas stove, a wooden spoon in the pan
  3. Make the sauce and wilt the kale. Pour in 1 cup (240 ml) of the pasta water and stir until the paste loosens into a smooth, glossy sauce. Add the beans, the kale and the salt, cover and simmer for 4 to 5 minutes, until the kale is tender and dark green.
    White beans and kale wilting into a glossy tomato sauce in a black cast iron skillet, a wooden spoon resting in it
  4. Toss and finish. Add the drained spaghetti and toss with tongs for 1 to 2 minutes, adding more pasta water a splash at a time until the sauce coats every strand. Take the pan off the heat, add the lemon juice, lemon zest, black pepper and the last tablespoon of olive oil, and toss again. Serve with the toasted almonds scattered on top.

Notes

  • Do not rush the tomato paste. The minutes it spends frying in olive oil are what turn a sharp, tinny paste into a sauce that tastes slow-cooked.
  • Cook the pasta in unsalted water. The beans and the salt in the sauce season the dish; salted water would add sodium the nutrition figures do not count.
  • Leftovers keep, covered, for up to 3 days in the refrigerator. Loosen them with a splash of water when you reheat, and add the almonds just before eating so they stay crisp.
  • Kerth G cooked this card as written on November 6 and got a delicious pan of pasta, easy and quick, with the texture Kerth wanted: a dinner Kerth will repeat.

Nutrition Facts

Per serving (estimated) : Calories: 466 | Total Carbohydrate: 68 g | Protein: 17 g | Total Fat: 17 g | Sodium: 408 mg

Category: Beauty & WellnessAuthor: Kerth GCuisine: Italian