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black bean pasta puttanesca
Andreea Fegan of www.LittleBitesOfJoy.com

Black Bean Pasta Puttanesca

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Ingredients Method Notes

Ingredients
  

  • 1 cup black bean pasta, cooked per package directions (or your favorite pasta)
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed and chopped
  • few pinches salt, or to taste
  • 2 fresh, medium ripe tomatoes
  • 1/4 cup kalamata olives, sliced
  • chili flakes
  • handful of kale, collards, or your favorite green, torn
  • frehsly ground black pepepper, to taste

Method
 

  1. Step 1: Have your “mise en place” ready (meaning, everything is cut and ready to go, since this recipe cooks quickly).
  2. Step 2: In a skillet, heat the olive oil over medium and sauté the garlic with a bit of salt. As soon as it hits the pan, lower the heat to low so that it doesn’t burn. Add in the tomatoes, olives, and chili flakes. Raise the heat to medium, cover and simmer a few minutes, until they get juicy and they soften a bit.
  3. Step 3: Throw in the kale to wilt, then add in the pasta. Cover again and bring to a simmer, just to heat through.
  4. Step 4: When done, season with black pepper, to taste and enjoy. 

Notes

This recipe serves one portion. You can easily make more of the pasta, more sauce, and use it for a family meal or leftovers.