Kalamata Pasta with Chickpeas and Kale

While I was at the store the other day I discovered this ridiculously thick spaghetti. Naturally, I had to try it. On the back of the package it explained that because of it's substantial girth (snicker), it would hold up well in casseroles and heavily sauced dishes. I decided my Kalamata Pasta with Chickpeas and Kale would be the perfect dish to experiment with. 

I liked the thick pasta, though it was kind of a pain to boil. Normally I just shove the pasta down into the pot as the bottoms get soft. No can do with this pasta. Todd didn't like these little buggers because he said they were too "unwieldy, unpredictable, they do what they want and they make a mess." I obviously won't be getting this pasta again! But, it was fun to try out. If you see the thick pasta in your grocery store, be adventurous and try it! 

In this Mediterranean inspired pasta dish, thick spaghetti is laden with salty Kalamata olives, protein-packed chickpeas, fresh tomatoes, and tender kale.

You're going to love it. 

Kalamata Pasta with Chickpeas and Kale

Serves 6

• Pasta:
• 1 lb. thick spaghetti pasta, dry
• Aromatics:
• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried marjoram
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• Middle:
• 4 medium vine-ripened tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1 Tbsp. vegan sugar
• End:
• 1/2 cup Kalamata olives, de-pitted and halved
• 1 15 oz. can of chickpeas, drained and rinsed
• 2 15 oz. cans of diced tomatoes
• 1 small bunch of kale, de-stemmed and chopped

In a large soup pot, heat the olive oil over medium-low. Add the remaining aromatic ingredients and saute until the onions begin to brown slightly, about 8 minutes.

Add the middle ingredients and simmer for about 8 minutes. Meanwhile, bring a large pot of salted water to boil for the pasta. 

Now, add the olives and chickpeas. Saute for an additional 3 minutes. 

Add the pasta to the boiling water and cook according to package. Then, incorporate the canned tomatoes and the kale into the sauce. Stir well and simmer covered while the pasta is cooking.

When the pasta is done, drain and add to the sauce. Remove from heat and allow to rest a few minutes before serving. 

Serve hot. 

Amen to this song, ladies: Ok Sweetheart – Can't Stop This

German Word of The Day: Kale --> Grünkohl (pronounced: groona-coal) Not sure how I haven't done that one yet!

Good Deed of The Day: Sign this petition to help stop climate change from endangering the Pygmy Rabbit. Author is the Environmental Defense Fund. Damn you, climate change! Look how cute!

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Grecian Kalamata Pasta

TGIF, yes? Gahhh, I am officially "poo-pooing" this entire week, Madeline style. Unfortunately, there won't be any playing outside this weekend. We have absolutely zero snow, 80 mph winds, and an air-quality advisory. Poo poo! Looks like it will be a weekend filled with homemade bagel baking, yogilates, Game of Thrones reading, and Modern Family watching. That actually doesn't sound too bad. You know what else doesn't sound bad? This Grecian Kalamata Pasta. It's a filling pasta dish with Greek flair, including Kalamata olives, Roma tomatoes, and spinach. Lentils give it a hefty protein boost. 

Also, I really like this Greek proverb so I thought I would share with you. 

Isn't that nice?

Grecian Kalamata Pasta    

Serves 8

Notes: Be sure to save 1/4 cup of the pasta water for the sauce. Avoid red lentils for this dish, as they wouldn't hold up as well as brown or green.

• Sustenance: 
• 1/2 cup brown or green lentils, dry
• 1 cup water
• 16 oz. pasta (penne or similar), dry
• Sauce:
• 1/2 cup white wine vinegar
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• 2 garlic cloves, minced
• 1 Tbsp. Dijon mustard
• 1/4 tsp. kosher salt
• 1/4 tsp. ground black pepper
• Goodies:
• 3 Roma tomatoes, seeded and chopped (save innards and seeds)
• 1 Tbsp. olive oil
• 6 oz. fresh spinach (3 large handfuls), rough chopped
• 1/2 small red onion, diced
• 1 cup pitted Kalamata olives, sliced
• 1/2 cup walnuts, chopped

In a small saucepan, bring the lentils and water to a boil. Reduce to a simmer, cover, and allow to cook for about 25 minutes, or until the tender. Drain and set aside.

Bring a large saucepan full of salted water to a boil for the pasta. Add pasta and cook according to package for al dente pasta. You will want it slightly undercooked for this recipe. Drain, reserving 1/4 cup of the water and set aside.

Meanwhile, in a food processor add the sauce ingredients and blend until smooth.

Cut the tomatoes in half and scoop out the innards with a spoon. Add only the innards to the processor and blend until well incorporated. 

In a large frying pan, heat 1 Tbsp. of olive oil. Add in the goodie ingredients except for the olives and walnuts. Saute until the onions are browned. Cover with a lid for a minute or two during, to wilt the spinach. 

Add the lentils, sauce, goodies, olives, walnuts, and reserved pasta water to the cooked and drained pasta. Stir well to coat. 

Serve hot!

I like this calming song: 

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