Monday, April 10, 2006
Spaghetti with Tomato Peanut Sauce and Kale
This is only slightly adapted from Sarah Kramer's La Dolce Vegan! It's nothing spectacular, but it did make for a good and fairly quick meal. I cooked a pound of whole wheat spaghetti, and while that was going on, I sauteed 2 cloves of minced garlic in some olive oil, then added 1 jar (24 oz.) of Bionaturae® strained tomatoes and about 3-4 cups of finely chopped kale. That simmered for about 5 minutes, then in went about 1/4 c. of smooth peanut butter, 1 tsp. of Asian chili sauce and about 1 tsp. of salt (use less if your tomatoes and/or peanut butter contain salt). Simmer for a few more minutes then add the pasta and mix it all together.