Penne al Pomodoro

Bring a large pot of salted water to a boil for the pasta. In a medium bowl, combine shallot, lemon juice, and a pinch of salt.

Heat 3 tbsp olive oil in a large nonstick skillet over medium heat. Add garlic and cook until softened and golden brown, stirring frequently, 3 to 5 minutes. Add tomatoes, ¼ cup water, and just a pinch of red chile flakes. Bring to a boil and reduce heat to medium-low. Simmer the pomodoro sauce, stirring occasionally, until all tomatoes have burst, 10 to 12 minutes. (4-serving meal: use 6 tbsp olive oil, ½ cup water)

Add pasta to the boiling water, stir, and cook until al dente, 5 to 7 minutes. Drain, and add cooked pasta to the skillet with the pomodoro sauce. Add parsley and olives, and stir to combine. Sprinkle with salt and pepper. TIP: The sauce should coat the pasta; add a tablespoon of warm water to thin the sauce if necessary.

Add baby kale and a pinch of salt and pepper to the bowl with the shallots, and toss to combine. Divide the penne al pomodoro between bowls and serve with baby kale salad. Mangia! TIP: Sprinkle with remaining red chile flakes if you prefer more spice.