Sun-Dried Tomato Kale Pasta

Alright, let’s talk about pasta. Specifically, this Sun-Dried Tomato Kale Pasta that’s about to become your new weeknight hero, even if you still refer to “al dente” as a fancy brand of pasta. It’s got a surprising amount of flavor packed into something so simple, and frankly, it makes you look like you actually tried, which is really all any of us are aiming for, isn’t it? It’s warm, comforting, and just earthy enough to balance out the sweet tang of those glorious sun-dried tomatoes. Plus, it hides kale like a ninja, which is a major win in my book.

The first time I made this, my husband, bless his heart, decided he was going to “help.” Which, in his language, means stand next to me, ask if it’s done yet every two minutes, and then offer to stir when everything is already perfectly simmering. Of course, he also decided to use a spatula that was roughly the size of a dinner plate for a fairly small pot, sending a shower of garlic-infused oil all over the backsplash. I just stood there, spatula still in hand, looking like a deer in headlights as he cheerfully declared, “See? Teamwork!” The kids, meanwhile, were already asking for pizza, completely oblivious to the domestic chaos unfolding. We ate it anyway, and it was delicious, even with a few extra specks of backsplash flavor (kidding, mostly).

Time-Saving Hacks

• Forget chopping garlic like a pro. Use the pre-minced stuff in a jar. Your hands won’t smell for three days, and honestly, no one will know the difference.
• Don’t bother with a separate pan for the kale. Just toss it right into the pasta water for the last minute or two. It wilts, you strain, and boom – one less dish.
• Use a colander that fits directly over your sink. Saves you the step of awkwardly carrying a hot, heavy pot across the kitchen. Laziness is efficiency, people.
• No time for grating parmesan? Buy the pre-grated stuff. It’s fine. We’re not running a Michelin star restaurant here.

Serving Ideas

• Serve with a giant glass of whatever makes you feel like an adult, even if it’s just sparkling water.
• A side salad, if you’re feeling ambitious. Otherwise, just declare the kale in the pasta “enough green.”
• A crusty bread for soaking up all that glorious sauce. Or, you know, just use your finger. No judgment here.
• Honestly, just serve it straight out of the pot. Sometimes, simplicity is the ultimate sophistication.

What to Serve It With

A fork. Or a spoon, if you’re feeling fancy.

✔Tips & Mistakes

• Tip: Don’t rinse your cooked pasta! The starch helps the sauce cling to it like your toddler to your leg.
• Mistake: Walking away from the garlic and sun-dried tomatoes when they’re sautéing. They go from perfectly fragrant to “oops, charcoal” in about 3.5 seconds. Trust me, I’ve been there.
• Tip: Don’t be shy with the pasta water! It’s liquid gold for thinning your sauce to the perfect consistency and adding extra flavor.
• Mistake: Overcooking the pasta. It should have a little bite. If it’s mush, you’ve gone too far. It’s still edible, just… sad.
• Tip: Taste as you go. Add more salt, pepper, or red pepper flakes until it sings. Your taste buds are your best guide, not some stranger on the internet (even if that stranger is me).

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Sun-Dried Tomato Kale Pasta

A delicious pasta dish loaded with sun-dried tomatoes and kale.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz pasta (penne or fusilli)
• ▢ 1 cup fresh kale, chopped
• ▢ 1 cup sun-dried tomatoes in oil, drained and sliced
• ▢ 4 cloves garlic, minced
• ▢ 1 tbsp olive oil for sautéing
• ▢ 0.5 tsp red pepper flakes optional for heat
• ▢ 0.5 cup parmesan cheese, grated plus more for serving
• ▢ 1 cup chicken broth

Instructions

Preparation Steps

• Boil a large pot of salted water and cook the pasta according to package directions. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
• Stir in the sun-dried tomatoes and red pepper flakes; cook for another 2 minutes.
• Add the chopped kale to the skillet and pour in the chicken broth. Cook until the kale is wilted, about 5 minutes.
• Combine the cooked pasta with the kale mixture. Toss well to coat, adding more broth if necessary.
• Serve hot, garnished with grated parmesan cheese.

Notes

For extra flavor, consider adding some sautéed mushrooms or a splash of lemon juice. Pair with a crisp salad!