Ingredients
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2 tbsp olive oil
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5 slices bacon, chopped
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3 cloves garlic, sliced
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2 (15 oz) cans diced tomatoes
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2 3/4 cups water
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1 tsp salt
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12 oz spaghetti, broken in half
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3 cups packed chopped kale
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1/2 cup grated Parmesan cheese
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2 tbsp finely chopped parsley
Steps
1
In a large Dutch oven, heat the oil and bacon on medium. Cook 10 min., until browned, stirring occasionally. With slotted spoon, transfer bacon to a plate. Add the garlic and cook 1 min., stirring often.
2
Stir in the diced tomatoes, water, and salt. Heat to a boil on high. Add the spaghetti and chopped kale to boiling liquid, submerging pasta completely. Return to a boil. Reduce heat to maintain simmer. Cover and cook 10 min., until pasta is al dente.
3
Stir in the Parmesan and bacon. Season with salt and pepper to taste. Garnish with the parsley.
