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Penne Pasta with Tomato-Roasted Red Pepper Sauce, Kale, & Toasted Bread Crumbs
Recipes
Penne Pasta with Tomato-Roasted Red Pepper Sauce, Kale, & Toasted Bread Crumbs
6 servings
30 minutes total (Active 30 minutes)

Ingredients

  • 1 cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 3 tablespoons olive oil, divided
  • 1 teaspoon pepper
  • 12 ounces penne pasta (4 cups)
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1 cup roasted red peppers, drained and coarsely chopped
  • ½ teaspoon kosher salt
  • 1 teaspoon minced garlic
  • 1 cup prediced onion, chopped
  • ¼ teaspoon crushed red pepper
  • 1 (10-oz) bag frozen chopped kale (or spinach)
  • 2 tablespoons balsamic vinegar
  • ¼ cup fresh basil leaves, torn

Steps

    1. Preheat oven to 375ºF. In a small bowl, stir together bread crumbs, cheese, 2 tablespoons oil and pepper. Spread evenly on shallow baking sheet. Bake 6-8 minutes or until golden and crisp, stirring halfway. Set aside.
    2. Bring a large pot of water to boil for pasta. Combine in a blender or food processor; tomatoes, peppers and salt. Blend or process until almost smooth; set aside.
    3. Preheat large saute pan on medium 1-2 minutes. Place remaining 1 tablespoon oil, garlic, onions and crushed red pepper; cook 1 minutes, stirring often. Stir in pasta sauce and kale; reduce heat to low and simmer, uncovered, 12–15 minutes or until slightly thickened, stirring occasionally.
    4. Cook pasta following package instructions; drain well and transfer to large bowl. Stir balsamic vinegar and basil into pasta sauce.
    5. Add pasta to sauce mixture; stir to coat. Transfer to a platter and top with toasted bread crumbs. Serve immediately.