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Ingredients
- 1/2 cup julienned sundried tomatoes
- 1 lb capellini
- 1/2 bunch kale, chopped (I added this. Not in original recipe)
- 3 tsp olive oil
- 3 garlic cloves, minced
- 2 14.5-oz cans diced tomatoes, drained (I did not drain them)
- 1 15.5-oz can garbanzo beans, drained
- 1 can water-packed artichoke hearts, drained and chopped
- 1 3-oz can sliced black olives, drained
- 1 Tbs capers, drained (optional)
- 1 tsp dried basil (or 1 Tbs fresh basil, chopped)
- Salt and pepper to taste
- 1/4 cup toasted pine nuts (optional)
Details
Servings 4
Preparation time 5mins
Cooking time 25mins
Preparation
Step 1
Place the sun-dried tomatoes in a small heat-proof bowl. Cover with boiling water and let sit for 10 minutes to soften. Drain and set aside.
Cook the pasta in a pot of boiling salted water until tender. Add kale for last 3 minutes of cooking. Drain the pasta and kale in a colander. Drizzle with 1 tsp of the olive oil, toss to coat, and set aside.
In the same pot, heat 2 tsp of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in both kinds of tomatoes, chickpeas, artichoke hearts, olives, capers (if using), basil, and salt and pepper to taste. Cook until hot, about 5-8 minutes. Add the reserved pasta and toss gently to combine and heat through. Serve hot, sprinkled with pine nuts, if using.
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