Pasta with Kale, Chickpeas and a Spicy Pomodoro Sauce Recipe | healthyGFfamily.com

Ingredients

• 1 12 oz package gluten-free pasta of choice
• 2-3 tablespoons Extra Virgin Olive Oil
• 5 garlic cloves (minced)
• 1 28 oz can whole peeled Italian tomatoes (we used San Marzano)
• 1/2 - 1 tsp crushed red pepper (according to taste)
• 1 6 oz can gluten-free tomato paste (unseasoned)
• Kosher Salt
• 1 bunch Tuscan kale (cleaned, stemmed, chopped)
• 1 15 oz can chickpeas (rinsed and drained)
• Fresh Basil for garnish
• Finely grated Pecorino Romano or Parmesan for serving