Redfern Place

I threw together some ingredients tonight that seemed to go together pretty well.  This could easily be made vegetarian by leaving out the bacon.  A pretty economical dish that I think is pretty nutritious too.

1 Tbsp. olive oil
1 red onion, cut in half and sliced into half moons
1 strip of bacon, trimmed of fat
4 cloves garlic, minced
1/2 tsp (give or take) red pepper flakes
1 bunch kale
swirl of red wine, we used merlot, to deglaze the pan
1 can tomato sauce
1 can stewed tomatoes
1 can garbanzo beans, drained
1/2 to 3/4 lb. spaghetti or vermicelli

Heat a pot of water big enough to boil you pasta.

Saute the red onion in the olive oil a few minutes to soften a bit.  Add diced bacon and saute a bit longer, caramelizing the onion and browning the bacon up a bit.  Lower the heat down and add the garlic, red pepper flakes, a pinch of salt and a few grinds of pepper.  While they become fragrant, remove the woody stems from the kale and chop.  Add to pan and saute until it begins to soften, a minute or two.  Add the tomato sauce, tomatoes and garbanzo beans.  Reduce heat to low and simmer with a lid.

While the sauce simmers, add the pasta to the boiling, salted water.  When the pasta is done, add to pan with sauce and toss.  Top with basque sheep’s milk cheese or parm.