1 cup pitted Kalamata olives, drained and coarsely chopped, divided
2 tablespoons red wine
2 (15-ounce) cans diced tomatoes, drained and juice reserved
3 tablespoons capers, drained and rinsed
2 tablespoons white miso
Black pepper
1 tablespoon olive oil
4 garlic cloves, minced
1 pound kale, tough stems removed and chopped
Instructions
Pasta: Bring a large pot of salted water to boil. Add the spaghetti and cook 1 minute shy of al dente. Drain and set aside.
Sauce: Heat the oil in a large pot over medium-high heat. Add the red pepper flakes and half of the olives. Cook for 1 minute. Add the red wine and cook until the wine evaporates, about 1 minute. Add the diced tomatoes and capers. Bring to boil, reduce to simmer and cook over medium heat until the sauce thickens and the tomatoes break down, about 10 minutes.
Combine the reserved tomato juice and miso, stirring well using a small whisk or fork. Add the miso mixture, the pasta, and remaining olives to the sauce, mixing well. Season with salt and black pepper. Cook until the pasta is tender, about 2 minutes.
Kale: Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the kale, stirring well with tongs. Cover and cook until tender, about 4 minutes, stirring occasionally. Serve the pasta in bowls, garnished with the kale.