Shop, Prep, Dine Shanitika Graham-White

ROASTED TOMATO

KALE BUCATINI PASTA

Shop, Prep, Dine with Orchids + Sweet Tea:

This bucatini pasta dish is a must-try vegan recipe with asavory, rich, and light herby tomato sauce and a hearty feelfrom the thick spaghetti-like pasta---bucatini. This is the perfectfamily-friendly meal that fits into your healthier food journeythat goes far beyond Meatless Mondays. A true crowd-pleaser!

Prep Time: 10 Minutes Cook Time: 25-30 Minutes

SHOP

Roasted Herb Tomatoes:

2 cups grape tomatoes, halved or whole 1 Tablespoon Extra virgin olive oil 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon dried oregano 1 teaspoon dried basil 1 Tablespoon dried parsley 1 teaspoon red pepper flakes

Pasta:

1 (16 oz.) package Bucatini pasta 1 Tablespoon Extra virgin olive oil

Sauce:

1 Tablespoon Extra virgin olive oil 4 garlic cloves, minced 1 cup kale, chopped 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon dried thyme Pinch of red pepper flakes 1 cup vegetable stock + 2 Tablespoons ¼ cup white cooking wine ¼ cup tomato paste + 2 Tablespoons

PREP

TO ROAST TOMATOES:Preheat the oven to 400 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.

Add the tomatoes unto the baking sheet (in a single layer) and drizzle with olive oil and season with seasonings (salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley, and red pepper flakes) and bake for 25-30 minutes or until tomatoes are charred, wilted, and tender. Remove and let cool slightly.

To Boil Pasta:Cook Bucatini pasta according to packaging, drain, and set aside.

TIP: after draining my pasta, I often rinse with cold water to prevent pasta from sticking.**

To Make the Sauce:In a large 12-inch skillet, add the olive oil and minced garlic, sautéing frequently about 1-2 minutes until fragrant.

Add in the salt, black pepper, oregano, smoked paprika, garlic powder, basil, thyme, and red pepper flakes and whisk together until well combined. Add in the tomato paste, vegetable stock, and white cooking wine, whisking until combined and it begins to bubble, about 1-2 minutes. Add in the chopped kale and let boil for another 1-2 minutes or until the kale becomes tender.

Reduce the heat to low and add in the cooked pasta and stir until everything is well coated.

Remove from heat.

DINE

To serve, add portions of the bucatini pasta to a prepared plate and top with roasted herb tomatoes. Garnish with a few sprinkles of fresh or dried parsley, if desired. Enjoy!