Pasta with Kale, Kalamata Olives, Dried Cranberries, Toasted Garlic, & Feta

Name: Pasta with Kale, Kalamata Olives, Dried Cranberries, Toasted Garlic, & Feta
Yield: 1 serving
Ingredients: 1/3 cup extra-virgin olive oil; 1 head garlic; 1 medium red onion; 1/2 cup dried cranberries; 1 large bunch of kale; 1/2 cup water; 3/4 teaspoon salt; 3/4 teaspoon black pepper; 1 pound spaghetti or other pasta; 1/2 cup kalamata olives; 1 1/2 cups crumbled Feta cheese

User Reviews

4.0

6 reviews

Good

Course
Main Course
Cuisine
Vegetarian

Pasta with Kale, Kalamata Olives, Dried Cranberries, Toasted Garlic, & Feta

Iris Warren

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This pasta dish is also known as "crazy spaghetti" because it is crazy good-a family favorite!

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Ingredients

1/3 cup extra-virgin olive oil
1 head garlic cloves peeled and thinly sliced lengthwise
1 medium red onion finely chopped
1/2 cup dried cranberries
1 large bunch of kale stems removed and leaves coarsely chopped
1/2 cup water
3/4 teaspoon salt
3/4 teaspoon black pepper
1 pound spaghetti or other pasta we use whole wheat
1/2 cup kalamata olives cut into slivers-pits removed
1 1/2 cups crumbled Feta cheese

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Instructions

1. Heat olive oil in a heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain. Cook onion in the remaining oil over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add dried cranberries and cook until plumped, about 1 minute.
2. Add kale leaves into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes.
3. Meanwhile, cook pasta in a pasta pot of boiling salted water until aldente. Reserve 1 cup pasta-cooking water and drain pasta.
4. Toss pasta with kale, kalamata olives, and 1/2 cup pasta water. Season with salt and pepper. Sprinkle feta cheese and garlic chips over the pasta dish and serve warm.