Ingredients 2 tablespoons extra-virgin olive oil, more for drizzling 3 shallots, thinly sliced 1 large fennel bulb, thinly sliced 3 garlic cloves, sliced ¼ teaspoon red pepper flakes ¼ cup chopped sage 12-ounces toscani pasta (or any short pasta) ¼ cup white wine 8 cups torn kale leaves 8 oil-packed sun-dried tomatoes, chopped ¼ cup […]