Gluten-free option: Use the source's gluten-free pasta option.

Check labels: pasta, olives

If conventional pasta is used, wheat is present; use separate cooking water, cookware, and utensils for the gluten-free version.

Pasta

• 3 tablespoons olive oil
• 5 medium cloves garlic, sliced
• 1 small shallot, minced
• 4 cups cherry tomatoes
• ½ cup water, or white wine
• ½ teaspoon red pepper flakes
• ½ to ¾ teaspoon sea salt
• 1 (12-ounce) package pasta, gluten-free as needed
• ½ bunch kale, thinly chopped
• 1 (15-ounce) can white beans, drained and rinsed
• ½ cup chopped kalamata olives
• ½ to ¾ cup reserved pasta water

For serving

• Fresh basil (optional)
• Vegan Parmesan (optional)

Prepared components and optional additions

pasta (required): Use and disclose a verified gluten-free product for the recommended gluten-free version.

vegan Parmesan (optional): Disclose all ingredients if homemade or retain the package label.

Before printing: confirm that this list matches every ingredient, substitution, topping, and prepared product you actually used. Expand any linked component recipes and packaged ingredients. Dietary labels do not guarantee freedom from cross-contact.

Source: Minimalist Baker