> 1 (16 oz) box linguine
> 2 shallots
> 1/2 bunch kale
> 1 (3.75 oz) can canned sardines in olive oil
> 1 tbsp minced garlic
> 1 tbsp pine nuts
> 1 tbsp olive oil
> 1/4 tsp red chili flakes
> 2 cups tomato sauce
Cook the pasta according to package directions until al dente. Cut the shallots into rings. Remove the woody stems and ribs from the kale and slice into ½ inch strips.
Drain the sardines from the can, reserving 1 tbsp oil. Set the reserved oil in a pan and cook the shallots, garlic, and pine nuts for 3 min. Add the olive oil to the pan. In batches, add the kale. Cook until the kale is wilted and tender, 6 min. Season with chili flakes, salt (in moderation), and pepper.
Heat the tomato sauce in the microwave. Divide the pasta among 6 dishes and top with pasta sauce, kale, and sardines.