Tomato and Kale Marinara Pasta

In a medium pot, warm up the olive oil and add the shallots, onions and garlic, while stirring often. Tip: add garlic after the onions and shallots soften; it burns easily. In a medium bowl, add your tomatoes and use a potato masher or wooden spoon to break them up and extract all those juices. Add them to the pot you have on the stove with the onion, garlic and shallots & stir. Add the agave or honey, sea salt, pepper, and oregano. Add the tomato paste and stir well. Reduce heat to a simmer, cover the pot, and let it sit on the stove for about ~30 mins, stirring often. If you’re not dairy-free, you could add some fresh, grated parmesan or pecorino cheese for added flavor and creaminess. Toss over any pasta of your choice! I sautéed some fresh kale on the side with extra virgin olive oil and garlic. Not into kale? Try it with garlicky spinach, peppery arugula or a generous hint of sweet basil!