Ingredients: (Serves 3-4)
Salted water

3          tablespoons olive oil

3          tablespoons shallots or white onion, minced

2          cloves garlic, minced

¼         teaspoon chili flakes

1          cup white wine

2          cups pappardelle noodles

¾         cup vegetable stock

3          tablespoons capers (optional)

2          vine-ripened tomatoes, sliced in wedges

1          handful baby kale

1          fresh lemon, juice only

2          tablespoons butter (optional)

sea salt to taste

freshly ground black pepper, to taste

a handful of torn fresh basil


Instructions: (Total Time: 1 hour)

  • Bring large pot of salted water to boil.
  • In fry pan on medium-high heat, add olive oil and onions; sauté 2 minutes. Lower heat slightly, and add garlic and chile flakes. Sauté on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
  • In pot of boiling water, add pappardelle. Cook according to package instructions, then drain.
  • Place frying pan back on medium heat. Add drained pasta, vegetable stock, capers (if desired), tomatoes, baby kale, and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper to taste, and fresh basil.
  • Toss again, remove from heat and serve.


Article Source: Family Features