Description
A flavorful and easy weeknight main dish featuring tagliatelle pasta tossed in a savory tomato sauce with tender kale, cannellini beans, pine nuts, and fresh herbs. The sauce simmers quickly with pantry staples and fresh vegetables, making it both comforting and convenient.
Ingredients
Sauce and Pasta
- 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
Additional Ingredients
- 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, to taste
- Grated Parmesan cheese (optional)
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped shallot along with a pinch of salt and pepper, and cook until softened, about 2 minutes.
- Cook vegetables and season: Add the chopped carrots, minced garlic, dried oregano, red pepper flakes, plus a few more pinches of salt. Stir occasionally and cook until the vegetables are lightly browned, approximately 5 minutes.
- Deglaze and simmer sauce: Pour in the dry white wine and stir, letting it cook off for about 30 seconds until nearly evaporated. Add the balsamic vinegar and the canned diced tomatoes. Cover the pot and reduce heat to a simmer. Cook until the carrots are tender, about 15 minutes.
- Boil pasta: While the sauce simmers, bring a medium pot of salted water to a boil. Cook the tagliatelle pasta according to package instructions until al dente. Drain the pasta well.
- Incorporate greens and combine: Stir the chopped kale into the tomato sauce and allow it to wilt down, about 1 minute. Then add the cooked pasta, cannellini beans, pine nuts, capers, and chopped herbs. Toss gently to combine everything evenly.
- Season and serve: Taste the dish and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with freshly grated Parmesan cheese if desired.
Notes
- Use white wine and balsamic vinegar to build complex flavors in the sauce.
- Fresh or frozen kale both work well; make sure to chop it finely for quick wilting.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Reserve some pasta cooking water to adjust sauce consistency if needed.
- Pine nuts add a delicious crunch and a nutty flavor, but can be omitted if allergic.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
