6 cups water
pinch of salt
3 cups pasta of your choice
Bring the water to a boil. Drop in the salt and pasta. Stir once or twice to make sure the pasta doesn't stick to itself. Boil under tender.
1 tsp olive oil
2 cloves garlic, minced
1 large handful sundried tomatoes (the slightly soft kind that come in zip-top bags)
1 can chickpeas, rinsed and drained
1 cup artichoke hearts, mooshed
1 cup frozen choped kale
2 Tbsp capers
2 healthy splashes white/red wine
1 splash Tobasco sauce
Heat the oil in a largish skillet. Add the garlic and saute for a minute or so, or until fragrant. Add everything else and simmer until most of the wine has evaporated.
Drain the pasta. Return to the pot with a drizzle each of olive oil and lemon juice. Add the topping mixture and stir. Serve immediately!
