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- Whole Grain Pasta with Pancetta, Olives, Kale and Cherry Tomatoes
- 2 oz. chopped pancetta
- 3 tablespoons extra-virgin olive oil, divided
- 6 garlic cloves, minced, divided
- 3/4 teaspoon dried crushed red pepper, divided
- 3 packed cups of chopped kale
- coarse sea salt and fresh ground pepper
- 13.25 oz. whole grain spaghetti
- 2/3 cup Kalamata olives, pitted and chopped
- 30 cherry tomatoes, halved
- 1 teaspoon fresh oregano, chopped
View Full Recipe at Eliots Eats
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