Pantry Pasta with Kale, Chickpeas and Sun Dried Tomatoes

1/2 pound whole wheat or spelt rotini (or any other short pasta)

3 tablespoons extra virgin olive oil (or 2 tablespoons of the sun dried tomato oil and 1 tablespoon extra virgin olive oil)

1 small onion, cut in half and then chopped into thin half moons

3 cloves garlic, crushed

1/2 teaspoon crushed red chilies (optional)

1 14 ounce can chickpeas, drained and rinsed

3 cups frozen chopped kale

1 (~200 mL / 7 ounce) jar oil-packed julienned sun dried tomatoes

1/2 cup grated parmesan cheese

Freshly ground pepper (about 10-15 turns of the pepper grinder) and sea salt

 

Cook pasta to al dente, according to package directions, and reserve 1/2 cup of the cooking water. Heat 2 tablespoons olive oil or sun dried tomato oil in a large saucepan set over medium heat. Add onions and cook until softened. Add garlic and chilies (if using) and cook for a minute more or until garlic is fragrant. Drain sun dried tomatoes of their oil or remove them from oil using a slotted spoon, and then stir sun dried tomatoes, chick peas and frozen kale into the onion mixture and cook, stirring frequently, until kale is hot. Toss pasta with kale mixture, adding 1 tablespoon of olive oil and enough pasta water to get a consistency you are happy with. (I usually end up using about an eighth to a quarter cup of water.) Stir in pepper and parmesan cheese, and add salt to taste (about 1/2 teaspoon).