Tagliatelle with Tomatoes and Greens
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(13)
Ingredients
4 servings
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 medium shallot, chopped
- 1½ cups (375 mL) chopped carrots
- 3 garlic cloves, minced
- 1 teaspoon (5 mL) dried oregano
- ¼ teaspoon (1 mL) red pepper flakes
- ¼ cup (60 mL) dry white wine
- 1 tablespoon (15 mL) balsamic vinegar
- 1 can (14.5 ounces/411 g) diced tomatoes
- 4 ounces (125 g) tagliatelle pasta
- 2 cups (500 mL) chopped kale leaves
- ½ cup (125 mL) cooked cannellini beans
- ¼ cup (60 mL) pine nuts
- 2 teaspoons (10 mL) capers
- Chopped chives or other herbs (basil, parsley, etc.)
- Sea salt and freshly ground black pepper
- Grated Parmesan cheese (optional)
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Preparation
Step 1
In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper; cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and more salt. Cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
Step 2
Add the white wine. Stir and let the wine cook off until nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to simmer. Cook until the carrots are tender, about 15 minutes.
Step 3
Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain the pasta.
Step 4
Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs. Toss gently to combine. Season to taste with salt and pepper and serve with freshly grated Parmesan cheese, if desired.
Step 5
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Chef's notes
The recipe is flexible, allowing substitutions like yellow onion for shallot, butternut squash for carrots, or chard/spinach for kale.
To make it vegan, substitute fettuccine or linguine for tagliatelle and skip the cheese.
For a gluten-free version, use brown rice pasta.
Feel free to try variations with different vegetables or beans.
