Combine tomatoes and water in a small bowl. Let stand 15 minutes; drain, reserving 1/2 cup water. Cut tomatoes into thin strips; set aside.
Heat oil in a small nonstick skillet over medium heat. Add pepper and garlic; saute 1 minute. Remove from heat; stir in salt and tomato strips. Set aside.
Cook pasta according to package directions, omitting salt and fat; add kale during last 5 minutes of cooking time. Drain; place pasta mixture in a large serving bowl. Add tomato mixture and reserved 1/2 cup water to pasta, tossing lightly. Top with cheese and olives.
Oxmoor House Cooking Light Collection
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