Pasta with Toasted Garlic, Dried Cranberries, Kalamata Olives & Feta

This is another great recipe from Iowa Girl Eats and as she claims, it really IS the best pasta ever.  Or really close to it. The ingredients remind me of my Orzo salad and are just crazy enough to work together. Prepare all the ingredients beforehand because once you get started it will move really quickly. Her recipe serves two but I guarantee that you will at the very least need to double it because you won't want to eat just one serving. Delish!

Prep time: 20 mins
Cook time: 15 mins
Serves: 2

INGREDIENTS:
2 tbsp extra virgin olive oil
6 cloves garlic, thinly minced
1/2 small red onion, minced
salt & pepper
1/4 cup dried cranberries
4 cups torn kale
1/4 cup water
4oz spaghetti
1/4 cup sliced pitted kalamata olives
2 tbsp crumbled feta cheese

DIRECTIONS:
Heat olive oil over medium-high heat in a large skillet. Add garlic slices then cook, stirring constantly, until slices are pale golden brown.  Remove to a plate and set aside.

Add spaghetti to a large pot of salted, boiling water then cook until al dente. 

Turn heat down to medium and then add red onion.  Season with salt and pepper then cook until golden-brown and tender, about 3 minutes.  Add cranberries and kale, season with more salt and pepper, then add water, place a lid on top of the skillet and cook for 4-5 minutes or until kale is tender.

Add kalamata olives to cooked kale and cranberry mixture. Transfer cooked spaghetti to skillet then toss to combine all ingredients. Add up to 1/4 cup pasta cooking water if needed.  Divide between two plate then top with one tablespoon feta cheese and half the cooked garlic slices each.