Tagliatelle with Tomatoes and Greens

In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes. Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to a simmer. Cook until the carrots are tender, about 15 minutes. Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta. Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs and toss gently to combine. Season to taste with salt and pepper and serve with freshly grated Parmesan cheese, if desired.

Entrees

Ingredients

1 T of The Olive Bin's Tuscan Herb Olive Oil

1 medium shallot, chopped

1½ C chopped carrots

3 garlic cloves, minced

1 tsp dried oregano

¼ tsp red pepper flakes

¼ C dry white wine

1 T of The Olive Bin's 18-Year Traditional Balsamic Vinegar

1 can (14.5 oz.) diced tomatoes

4 oz. tagliatelle pasta

2 C chopped kale leaves

½ C cooked cannellini beans

¼ C pine nuts

2 tsp capers

Chopped chives or other herbs (basil, parsley, etc.)

Sea salt and freshly ground black pepper

Grated Parmesan cheese (optional)

Directions

In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to a simmer. Cook until the carrots are tender, about 15 minutes.
Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs and toss gently to combine. Season to taste with salt and pepper and serve with freshly grated Parmesan cheese, if desired.