Simple Supper: Spaghetti with Kale

It snowed!! Real, actual snow... in Texas... in central Texas! Granted it was scarcely an inch, but here that's enough snow to shut down the city. Don't ask me why, but we just can't handle this snow stuff. Last night while waiting for the "inclimate weather" to hit, I made a big batch of Spaghetti with Kale to get us through the storm. With a kick of red pepper & an extra hearty boost from the kale, this spaghetti really did the trick. Good thing I made a double batch since we're "snowed in."

Spaghetti with Kale, for 2

adapted from Real Simple, Feb '11

1/2 lb. whole wheat spaghetti or capellini

1 small bunch kale, coarsely chopped & stemmed

1 yellow onion, diced

4 - 5 cloves garlic, minced

1 tbsp. olive oil

1 can diced tomatoes (fire roasted if you can find it)

1/4 c. tomato sauce

1/4 c. red wine

1 tsp. red pepper flakes

1/2 tsp. dried oregano

1/4 c. grated parmesan

salt & pepper to taste

Boil the spaghetti according to package directions. Drain & reserve 1/4 c. of pasta water. Meanwhile, heat the olive oil over medium head in a large, deep saute pan or pot. Add the onions & saute until golden, about 4 minutes. Add the garlic, red pepper flakes, oregano & a tsp. or so of salt & pepper, saute 1 minute longer. Add the kale & cook until wilted, about 5 minutes. Add the wine & cook 1 minute, until reduced. Toss in the can of diced tomatoes & tomato sauce & simmer for a few minutes. Add the pasta & reserved water, toss to coat & serve with grated parmesan.

Kitchen to table time: 20 minutes, tops