If you like you could also add fresh spinach instead of kale or any other greens of your choice. If you don’t like anchovies you can omit them and just use salt. The anchovy flavor doesn’t come through at all but it is your choice to use them or not.

YIELD: _{6 SERVINGS} TOTAL TIME: _{20 MINUTES}

INGREDIENTS:

1 lb whole wheat linguine

3 tbs olive oil

2 large tomatoes, chopped

2 oz can anchovies

10 garlic cloves, chopped (less if you like)

1/2 cup white wine

2 oz sun dried tomatoes

10 oz fresh chopped kale

1 tsp paprika

1 tsp thyme

1/2 tsp pepper flakes

1/2 tsp celtic salt

DIRECTIONS:

1. Cook pasta according to package instructions.
2. In a large skillet, over medium to high heat, add the olive oil and anchovies and stir until they start to disintegrate. This will take less than a minute. Add the garlic and cook for 1 minute until fragrant.
3. Add the tomatoes, spices and salt. Stir and cook for 1 minute or so. Add the sun dried tomatoes and wine and let the sauce cook on high heat for about 5 minutes. Add the kale and stir until it starts to wilt and cook down. About two minutes.
4. Add the cooked pasta and stir. Serve immediately.

NOTE: You can omit the anchovies and add some extra salt.