Spaghetti with pine nuts, kale and cherry tomatoes

This was a nice alcohol-free weekend (for most of it at least) and ended up with charcoals on a canvas instead. It was also the homecoming for the marathon king husbandman who loves pasta and so I stirred up some spaghetti with crispy kale, pine nuts, truffle honey and grilled cherry tomatoes.

Protip: If you do not find kale use baby spinach 🙂

INGREDIENTS

Spaghetti portions for two people

2 fat cloves of garlic crushed and chopped

1 medium-sized onion

1 cup of cherry tomatoes

Olive oil, salt, sugar, pepper, and zaatar

A bunch of kale leaves (roughly 2 cups)

Butter – 1 tbsp

A sprig of rosemary

1/4th cup pine nuts

Truffle honey (optional)

PREPARATION

  • Boil the pasta and chop some garlic, onions and kale (discard the stems).
  • Slit the tomatoes and marinade with olive oil, zaatar, salt n sugar and some crushed garlic.
  • Slow roast in the oven for an hour. In the mean time put few drops of olive oil in a pan and take 1/3rd of the kale leaves and some pine nuts and fry them. Keep aside.
  • In the same pan, add some butter+olive oil and the chopped onion garlic and cook on a slow heat. Add rosemary and the remaining kale leaves. Sauté until it changes colour to dark green.
  • Now add the pasta, roasted cherry tomatoes and some seasoning. Stir and mix.
  • Serve with more cherry tomatoes on top and crispy fried kale and a drizzle of truffle honey (optional)

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