Dinner on Deadline

A young cook could assemble the ingredients before his or her parents came home from work. You get the picture: so easy it's almost autopilot.

Makes 6 to 8 servings

3 tablespoons olive oil

1 small onion

4 to 6 cloves garlic

1 bunch kale

2 sprigs basil

31/2 cups small tomatoes

28 ounces canned, no-salt-added tomatoes with their juices

1 pound whole-wheat fusilli or other pasta

Kosher salt

4 cups water, or more as needed

1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

Crushed red pepper flakes (optional)

1. Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over high heat.

2. Meanwhile, cut the onion into small dice. Mince the garlic and add it to the oil and stir to coat; it will sizzle. Then stir in the onion and cook for 3 to 4 minutes or until translucent.

3. While the onion and garlic are cooking, cut the kale leaves away from the stems; coarsely chop the leaves. Discard the stems. Tear the basil leaves.

4. Cut the fresh tomatoes into quarters and add to the pot along with the canned tomatoes and their juices, the kale, basil, pasta, salt, and 4 cups of water. Cover partially and bring to a boil, then reduce the heat to medium and stir to incorporate. Cook for 9 to 11 minutes, until the pasta is al dente, depending on the pasta shape and pasta package directions. Add water if the pasta looks dry.

5. Stir in the grated cheese and crushed red pepper flakes, if using. Remove from heat and ladle into wide, shallow bowls. Pass more grated cheese at the table. Serve warm.

- Adapted from The Family Cooks:

Per serving (based on 8): 330 calories, 14 g protein, 52 g carbohydrates, 8 g fat, 2 g saturated fat, 0 mg cholesterol, 105 mg sodium, 9 g dietary fiber, 7 g sugar