1lb of Pasta (I used Multigrain Fusilli)
2 large tomatoes
1 Bunch of Kale
1 Can Cannelloni Beans
Extra Virgin Olive Oil
Garlic (pre-chopped is perfect)
Red Chili Flakes
Preheat oven to 400 degrees. Bring 6 quarts of water to a boil and add a pinch of salt for flavor.
Slice the tomatoes in thin rounds. Put a thin layer of olive oil on the baking sheet and lay tomatoes flat on top. Sprinkle salt and pepper on top to taste. Add 2 tablespoons of chopped garlic on top. Sprinkle olive oil on top and put the tray in the oven for 30 minutes.
When the water is boiling, add pasta and cook al dente from the directions on the package.
Rinse the kale and trim off the stems. Chop the leaves into one inch segments. Heat 3 tablespoons of olive oil in a frying pan. Add the kale and stir until all the leaves are covered in olive oil, add more EVOO if necessary. Sprinkle with a tablespoon of salt.
Drain and rinse the Cannelloni beans and add them to the kale once it has turned a deep green color. Add 2 tablespoon of olive oil. Stir in the beans and add a sprinkle of chili flakes, (more than a tablespoon will make the dish noticeably spicy). Cook for three more minutes and then remove from heat before kale can get soggy.
Drain the pasta. Add to kale and bean mixture. Add olive oil to taste.
Remove tomatoes from oven. Plate a single serving of pasta, layer a roasted tomato or two on top, and sprinkle with parmesan!
And that's it! My friends were impressed, I spent under $10 on groceries, and I was full and satisfied for the rest of the night.