If you don’t have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner. But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
Ingredients
- Salt, as needed
- ½ pound pasta
- 3 tablespoons good olive oil, more for drizzling
- ¼ to ½ teaspoon crushed red chile flakes, to taste
- 4 fat garlic cloves, smashed and peeled
- 2 tablespoons drained capers, patted dry with a paper towel to encourage browning
- 4 anchovy filets
- 1 small bunch kale, chopped (or use 3 large handfuls chopped kale)
- Black pepper
- Squeeze of lemon, optional
- Grated pecorino or Parmesan cheese, for serving (optional)
- Nutritional Information
Nutritional analysis per serving (2 servings)
663 calories; 23 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 93 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 20 grams protein; 6 milligrams cholesterol; 530 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
- Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
- Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
- Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn’t necessary but if you like pecorino and have some on hand, feel free to shower it on top.
30 minutes
Dining and Cooking