Pasta with tomato sauce, kale and walnut pesto

By Claudio Aprile
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A MasterChef-worthy meal that comes together in no time! Made with rigatoni pasta, homemade tomato sauce, with a kale and walnut pesto to add some bite. 

SERVES
4

Ingredients

Tomato Sauce

  • 1/2 cup olive oil
  • 1/4 cup minced white onion
  • 1 clove chopped garlic
  • 800 ml organic crushed tomatoes
  • 1/4 cup black pitted olives
  • 1/4 cup capers
  • Sea salt and black pepper, to taste

Kale and Walnut Pesto

  • 2 cups of blanched kale, stems removed
  • 2 cups olive oil
  • 1/2 cup fresh basil
  • 1/4 cup toasted walnuts
  • 1 clove of garlic
  • Zest from one lemon
  • 1/2 cup grated Parmesan cheese

Pasta

  • 300-400 g of Rigatoni
  • Drizzle of olive oil, to garnish

Directions

Tomato Sauce 

  1. In a medium-size pot heat olive oil, add minced onion, garlic, cook until onions and garlic are translucent.
  2. Add crushed tomatoes, olives, capers, salt and black pepper. Cook for 20 minutes on medium heat. Tip: Don’t reduce the sauce on high heat. You want the sauce to be light and not jam-like.

Kale and Walnut Pesto 

  1. Place all ingredients blanched kale, olive oil, basil, walnuts, garlic, lemon and parmesan cheese into a blender. Blend until you have a chunky texture. Tip: you don’t want a smooth consistency.

To Serve 

  1. Cook rigatoni according to package directions, until it's 90% cooked. 
  2. Toss in a pan with tomato sauce, finish cooking the pasta in the sauce. 
  3. Place pasta and sauce into a heated bowl, add a spoon of your pesto, drizzle with olive oil and enjoy. 

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