Adapted by Farmer Dave’s from NYT
- 1lb pasta of your choice
- 1 bunch kale or swiss chard, stems removed and sliced into ribbons
- 1 Tablespoon extra virgin olive oil
- 1 onion, diced
- 6 garlic cloves, smashed and peeled
- Red pepper flakes to taste
- Salt and pepper
- 1 quart cherry tomatoes, halved
- 1-2 carmen or xanthi peppers (red, orange or yellow), chopped
- 1/2 cup grated romano cheese
- Generous handful of toasted pine nuts
- 1 bunch fresh chopped mint or basil
- 4 scallions, thinly sliced
- Bring a large pot of heavily salted water to a boil. Add pasta and kale or swiss chard and cook until pasta is 1 minute shy of al dente. Drain, reserving 1/2 cup pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat for 15 seconds, then add the oil and heat until it thins out and easily coats the pan when swirled. Add onion and cook until translucent. Add garlic, red pepper flakes and a large pinch of salt and pepper and cook until fragrant, about 2 minutes. Add tomatoes and peppers and cook until the tomatoes burst, turn golden at the edges and shrivel up slightly, about 5 to 8 minutes.
- Add pasta to pan and toss with tomato mixture; if the mixture looks dry add a little pasta cooking water a few tablespoons at a time. Cook over high heat until the pasta finishes cooking in the sauce. Toss pasta with 1/2 cup grated romano cheese and pine nuts.
- Divide pasta among warmed pasta bowls. Top with a generous mound of fresh mint or basil and scallions. Drizzle with olive oil and sprinkle with sea salt and more pepper before serving.