Kalamata Pasta with Chickpeas and Kale


While I was at the store the other day I discovered this ridiculously thick spaghetti. Naturally, I had to try it. On the back of the package it explained that because of it’s substantial girth (snicker), it would hold up well in casseroles and heavily sauced dishes. I decided my Kalamata Pasta with Chickpeas and Kale would be the perfect dish to experiment with. 

I liked the thick pasta, though it was kind of a pain to boil. Normally I just shove the pasta down into the pot as the bottoms get soft. No can do with this pasta. Todd didn’t like these little buggers because he said they were too “unwieldy, unpredictable, they do what they want and they make a mess.” I obviously won’t be getting this pasta again! But, it was fun to try out. If you see the thick pasta in your grocery store, be adventurous and try it! 

In this Mediterranean inspired pasta dish, thick spaghetti is laden with salty Kalamata olives, protein-packed chickpeas, fresh tomatoes, and tender kale.

You’re going to love it. 

Kalamata Pasta with Chickpeas and Kale

Serves 6

  • Pasta:
  • 1 lb. thick spaghetti pasta, dry
  • Aromatics:
  • 1 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • Middle:
  • 4 medium vine-ripened tomatoes, chopped
  • 1/4 cup fresh basil, chopped
  • 1 Tbsp. vegan sugar
  • End:
  • 1/2 cup Kalamata olives, de-pitted and halved
  • 1 15 oz. can of chickpeas, drained and rinsed
  • 2 15 oz. cans of diced tomatoes
  • 1 small bunch of kale, de-stemmed and chopped

In a large soup pot, heat the olive oil over medium-low. Add the remaining aromatic ingredients and saute until the onions begin to brown slightly, about 8 minutes.

Add the middle ingredients and simmer for about 8 minutes. Meanwhile, bring a large pot of salted water to boil for the pasta. 

Now, add the olives and chickpeas. Saute for an additional 3 minutes. 

Add the pasta to the boiling water and cook according to package. Then, incorporate the canned tomatoes and the kale into the sauce. Stir well and simmer covered while the pasta is cooking.

When the pasta is done, drain and add to the sauce. Remove from heat and allow to rest a few minutes before serving. 

Serve hot. 

Amen to this song, ladies: Ok Sweetheart – Can’t Stop This

German Word of The Day: Kale –> Grünkohl (pronounced: groona-coal) Not sure how I haven’t done that one yet!

Good Deed of The Day: Sign this petition to help stop climate change from endangering the Pygmy Rabbit. Author is the Environmental Defense Fund. Damn you, climate change! Look how cute!

[yumprint-recipe id=’104′]

Leave a Reply

Your email address will not be published. Required fields are marked *