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

  1. Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
  2. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
  3. 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.
  4. 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