One Pot Pasta (Tomato and Kale)

The beauty of this recipe is that you boil the penne, ziti or bow ties together with the sauce ingredients, so it's truly, honestly, no-strings-attached one pot. You just add the vegetables (kale and tomatoes) to a big skillet or stockpot and pour in pasta and water. It'll simmer away, and in a few minutes you'll be topping the dish with grated Parmesan and fresh basil and digging in.

3 Tbsp. extra-virgin olive oil
4-6 cloves garlic, chopped
1 small onion, diced
1 (28 oz) can diced tomatoes or 3½ cups chopped, fresh tomatoes with their juices
1 bunch kale, ribs removed, chopped
2 sprigs fresh basil, chopped, plus a few whole leaves for garnish
1 lb whole grain (brown rice or whole wheat) pasta
sea salt
4 cups water
¼ cup Parmesan cheese, grated
red pepper flakes (optional)

Heat a large, heavy-bottomed pot over high heat. Drizzle in the olive oil. When it's hot, add the garlic and let it get nice and golden (this colour adds lots of flavour); it will only take about 30 seconds. Add the onion and cook until the onion is translucent, 3-4 minutes. Add the tomatoes, kale, basil, pasta, salt and 4 cups water. Bring the mixture to a boil while stirring, then reduce the heat to a simmer.

Cook the whole thing for the amount of time suggested on the pasta package, giving it an energetic stir every few minutes. If it starts to look too dry, add a slosh more water (about ½ cup at a time).

Once the pasta is al-dente, fold in the Parmesan. Taste! Does it need some red pepper flakes? A pinch of salt? Top with the fresh basil, maybe a shower of Parmesan.

Makes 6-8 servings.

Cook's Notes: Al dente means that the pasta still has a little chew to it. However, if you prefer mushy, make it mushy. It's your dinner!