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Pasta with tomato sauce, kale and walnut pesto
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
- In a medium-size pot heat olive oil, add minced onion, garlic, cook until onions and garlic are translucent.
- 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
- 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
- Cook rigatoni according to package directions, until it's 90% cooked.
- Toss in a pan with tomato sauce, finish cooking the pasta in the sauce.
- Place pasta and sauce into a heated bowl, add a spoon of your pesto, drizzle with olive oil and enjoy.
