This actually started as out as a rescue meal at my monther-in-law's very rural home. I had a jar of tomatoes, a can of olives, a head of cabbage and some soy curls. We were hungry, probably not sober and dinner tasted so good. When we got home, I played with the ingredients a little, balanced the sauce and it's become a staple. I love that it's not dominated by too much pasta or a heavy sauce. It's a perfect summer meal. I usually double the sauce, make it ahead of time and freeze half.
To make the sauce, heat the oil in a sauce pan over medium heat. Add the red pepper flakes and garlic for a few seconds, until fragrant. Add the the wine and let it mostly cook off. Add the diced tomatoes and sun dried tomatoes. Bring to a boil and simmer, stirring occasionally, until the diced tomatoes start to break up and the sauce thickens slightly. Stir in the miso, thyme and lemon juice. You can set aside the sauce off the stove, if necessary, or make it ahead of time.
Prepare the cabbage, onion, olive and soy curls. Bring a large pot of salted water to a boil. Heat a large saute pan over medium high heat. Add the pasta to the boiling water. Cook for 8-10 minutes. While the pasta is cooking, add oil to the pan. Add the onion and saute until it begins to soften. Add the cabbage, in handfuls until the cabbage is fully cooked. It should be done close to the time that the pasta is done. Combine the sauce, cabbage, soy curls and olives. Cook until all ingredients are hot, only a minute or two.
5 Servings: 457 calories (20g fat, 53g carbs, 17g protein)