The community kitchen met again at Gilmore Park Church. Minoo prepared 4 recipes for this kitchen.
For the main dish, Minoo prepared a Sweet Pepper and Kale Pasta. Minoo tried to incorporate the usage of kale in the recipes in the community kitchen. You can check out the nutritional value of kale in this Kale and White Bean Soup post.
This recipe uses fresh tomatoes as they are in season and are really cheap. Due to the mild summer, tomatoes are harvested late this year.
Ingredients
- 1 x 8 ounce package uncooked farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 4 to 6 tomatoes
- 1 cup roughly chopped kale leaves, discard the stem as they are tough and bitter
- 4 cloves garlic, minced
- 1 pinch dried basil
- 1 pinch ground cayenne pepper
- salt and ground pepper to taste
- 8 ounces feta cheese, crumbled
Source: via Minoo
Instructions
 Cut a cross on the top of the tomatoes with a paring knife. |
 Bring a pot of water to a boil and add the tomatoes. |
 Boil the tomatoes for a few minutes until the skin falls off.Drain the tomatoes and let cool.
Peel the skin and roughly chopped. |
 Bring a large pot of lightly salted water to a boil.Add the pasta and cook for 8 to 10 minutes or until al-dante.
Drain the pasta. |
 Heat oil in a skillet over medium heat.
Stir in garlic, red and yellow peppers. Stir fry a couple minutes. Add chopped tomatoes. Break up the tomatoes further if needed. Season with basil and cayenne pepper. |
 Add kale and cook until the vegetables are tender.Season with salt and pepper to taste. |
 In a large bowl, toss cooked pasta with the vegetables.Sprinkle with feta cheese to serve. |
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