Sun Dried Tomato and Kale Pasta

Your New Weeknight BFF: Sun Dried Tomato & Kale Pasta

Hey friends! Clara here, your kitchen cheerleader from Unknown. Raise your hand if you’ve ever stared into your pantry at 6 PM on a Wednesday, brain buzzing with hangry static, wondering how to conjure magic from that half-empty jar of sun-dried tomatoes and that slightly-too-enthusiastic bunch of kale? 🙋‍♀️ Yeah, me too. That exact moment of delicious desperation birthed this vibrant, lightning-fast pasta – and let me tell you, it’s become my ultimate pantry-to-plate lifesaver.

This isn’t just “another pasta dish.” This is bold, savory sunshine in a bowl. Imagine tender kale dancing with garlicky olive oil, sweet-tangy bursts of sun-dried tomatoes, and a cheeky kick of red pepper flakes, all clinging perfectly to your favourite pasta shape. It’s ready faster than you can scroll through takeout menus (seriously, about 10 minutes of active cooking!), packed with feel-good ingredients, and tastes like you actually fussed. The best part? It’s endlessly adaptable. Whether you’re fueling up post-workout, feeding a hungry crew, or just treating yourself to a solo dance party at the stove (no judgment here!), this dish delivers pure, uncomplicated joy. Let’s turn those pantry staples into a weeknight victory lap!

The Midnight Pantry Raid That Started It All

Okay, picture this: It’s way past sensible dinner o’clock. I’d just gotten home from a chaotic food photography gig (think rogue splatters of beetroot hummus on my favourite white shirt… RIP). My fridge was basically a science experiment, but my pantry? My pantry held hope. There they were: a jar of sun-dried tomatoes, glistening like little flavor rubies, and a bag of kale that was *just* on the right side of wilty. Desperation met inspiration.

I cranked up some feel-good tunes (shoutout to 80s power ballads!), boiled pasta like my life depended on it, and started sizzling garlic in olive oil. The smell alone was therapy. Tossing in those tomatoes and kale felt like throwing confetti into the pan. When I finally twirled that first forkful, coated in that glossy, garlicky, tomato-flecked goodness? Pure bliss. It wasn’t fancy, but it was *everything* – vibrant, satisfying, and ridiculously fast. That messy, midnight kitchen victory became a blueprint. Now, it’s my go-to “I can’t even” meal, reminding me that the best recipes often start with a little chaos and a well-stocked pantry. Pass the Parmesan!

Sun Dried Tomato and Kale Pasta

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• Author: clarawhitmore
• Total Time: 15 mins
• Yield: serves 6

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Description

Ready in about 10 minutes and packed with bold, savory flavor, this Sun Dried Tomato and Kale Pasta is the ultimate pantry-to-plate meal. With garlicky olive oil, tender kale, and bursts of sweet sun dried tomato, it’s fast, fresh, and totally addictive.

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Ingredients

Scale 1x2x3x

12 oz pasta (penne, fusilli, or spaghetti work great)

2 tablespoons olive oil (plus extra for finishing)

4 cloves garlic, thinly sliced

½ teaspoon red pepper flakes (optional for heat)

½ cup sun dried tomatoes in oil, drained and chopped

4 cups chopped kale, stems removed

Salt & black pepper, to taste

¼ cup grated Parmesan or Pecorino

Optional: lemon zest or juice for brightness

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Instructions

Cook pasta in salted water until al dente. Reserve ½ cup pasta water and drain.

In a large skillet, heat olive oil over medium. Add garlic and red pepper flakes, sauté 1–2 minutes until fragrant.

Stir in sun dried tomatoes and cook 2 minutes. Add kale and sauté until just wilted.

Add pasta and reserved water. Toss everything to combine. Season with salt and pepper.

Serve hot, topped with Parmesan and a drizzle of olive oil or lemon zest.

• Prep Time: 5 min
• Cook Time: 10 mins
• Category: Dinner

Nutrition

• Calories: 390
• Fat: 18g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 13g

Gather Your Flavor Squad

(Serves 4 hungry humans)

• 12 oz pasta (penne, fusilli, or spaghetti): Think texture! Penne/fusilli trap the good stuff. Spaghetti = classic twirl fun. Gluten-free? Swap in your fave GF pasta – chickpea pasta adds extra protein!
• 2 tablespoons olive oil (plus extra for finishing): Good quality EVOO makes a difference! We use it for sautéing AND a final luxurious drizzle. Sub: Avocado oil works too.
• 4 cloves garlic, thinly sliced: Slicing (not mincing) gives sweet, mellow bursts that won’t burn as fast. No fresh garlic? 1 tsp garlic powder in a pinch (add with the kale).
• ½ teaspoon red pepper flakes (optional for heat): My “secret” flavor booster! Adds warmth, not just fire. Omit if sensitive, or sub with a pinch of smoked paprika for depth.
• ½ cup sun dried tomatoes in oil, drained and chopped: Jarred in oil = maximum flavor and tenderness. Drain well! If using dry-packed, soak in hot water for 10 mins first. Chop ’em up for even distribution!
• 4 cups chopped kale, stems removed: Stems are tough – ditch ’em! Chop leaves roughly. Lacinato (dinosaur) kale is tender superstar, but curly works (massage it first!). Sub: Spinach or Swiss chard (add right at the end).
• Salt & black pepper, to taste: Season in layers! Salt the pasta water generously, then taste again before final seasoning.
• ¼ cup grated Parmesan or Pecorino: Salty, umami magic! Pecorino is sharper, Parmesan milder. Vegan? Nutritional yeast or a vegan parm works wonders.
• Optional: lemon zest or juice for brightness: My pro tip! A squeeze of lemon juice or zest at the end cuts richness and makes flavors POP.

Chef’s Whisper: Don’t forget the ½ cup reserved pasta water! It’s liquid gold for creating a silky, clingy sauce. Trust me!

Let’s Make Magic Happen (Fast!)

1. Pasta Power! “Bring a large pot of well-salted water (like the sea!) to a rolling boil. Add your pasta and cook according to package directions until al dente (firm to the bite).” Why al dente? It holds its shape and texture beautifully when tossed with the sauce. HACK: Set a timer for 1-2 minutes LESS than the package says – you can always cook it more in the sauce! Before draining, SCOOP OUT ½ CUP OF THAT STARCHY PASTA WATER. This is crucial! Then drain the pasta.”
2. Sizzle & Aromatherapy: “While the pasta cooks, heat the 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes (if using). Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and just starting to turn golden.” WATCH CLOSELY! Garlic burns in a flash. We want golden, not brown. This infuses the oil with incredible flavor. TIP: If the garlic starts browning too fast, pull the pan off the heat for a sec.
3. Tomato Time & Kale Party: “Stir in the chopped sun-dried tomatoes. Cook for about 2 minutes, letting them soften slightly and release their intense sweetness into the oil.” Pro Move: Press some tomatoes against the pan to help them break down a bit. “Now add the chopped kale! Toss it constantly in the garlicky tomato oil. Sauté for 2-3 minutes, until the kale is bright green and just wilted.” Kale Hack: If your kale seems stubborn, add a tiny splash (1 tbsp) of water or broth and cover the pan for 1 minute to steam it gently.
4. The Grand Toss: “Add the drained pasta directly to the skillet with the kale and tomatoes. Pour in that reserved ½ cup of pasta water.” Here’s the magic! The starchy water emulsifies with the oil and tomato goodness, creating a luscious sauce that clings perfectly. “Toss everything vigorously for 1-2 minutes over medium-low heat until the pasta is beautifully coated and the sauce looks glossy.” Season generously with salt and freshly cracked black pepper. Taste! Adjust! “Remove from heat.”
5. Finishing Touches: “Stir in most of the grated Parmesan or Pecorino (save some for topping!).” The residual heat melts it into cheesy perfection. “Drizzle with a little extra olive oil for richness and shine.” Brightness Boost: Now’s the time for that optional lemon zest or a small squeeze of juice! Stir it through.

Chef’s Pep Talk: That vigorous tossing (I call it the “wok flip shuffle”) is key! Get your pan moving and use tongs to lift and coat every strand or tube. You’ve got this!

Plate It Pretty (or Just Dig In!)

This beauty deserves a little love on the plate! Divide the pasta among warmed shallow bowls (warming the bowls keeps everything cozy). The vibrant green kale and ruby-red tomatoes look stunning against the pasta. Generously sprinkle the remaining grated cheese over the top. Add an extra crack of black pepper for a touch of elegance (and flavor!). For that final restaurant-worthy touch, drizzle just a tiny thread of good olive oil over each serving. If you used lemon zest, a little extra sprinkle looks gorgeous. Serve immediately while it’s piping hot and gloriously saucy! It’s heavenly all on its own, but a simple side of crusty bread for mopping up every last drop of that garlicky oil is never a bad idea. Enjoy the symphony of flavors!

Make It Your Own: Endless Twists!

This recipe is your delicious canvas! Get creative:

1. Protein Power-Up: Add 1 cup cooked shredded chicken, chickpeas (drained/rinsed), or white beans with the kale. Shrimp? Toss in peeled raw shrimp with the sun-dried tomatoes and cook until pink!
2. Creamy Dream: Stir in 2-3 tbsp of cream cheese, mascarpone, or full-fat coconut milk at the very end, off the heat, for luxurious richness.
3. Green Machine Swap: Swap kale for baby spinach (add in the last 30 seconds of tossing) or chopped broccoli florets (add with the sun-dried tomatoes and sauté 3-4 mins first).
4. Vegan Vibes: Skip the cheese! Use nutritional yeast (2-3 tbsp) stirred in at the end. A drizzle of tahini mixed with a little lemon juice is also amazing.
5. Mediterranean Flair: Add ¼ cup chopped Kalamata olives and 1 tbsp capers with the sun-dried tomatoes. Finish with fresh chopped parsley or basil.

Play, taste, and discover your perfect combo!

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