Bucatini with Anchovies and Kale

1. 1

   Boil pasta for approximately 78 minutes in heavily salted water until al dente.

2. 2

   Drain and reserve 1/4 cup of the starchy water that pasta was cooked in.

3. 3

   While pasta cooks, heat olive oil over medium heat in a large skillet.

4. 4

   Add garlic, red pepper flakes and cook for 12 minutes to infuse the oil.

5. 5

   Add the anchovies and stir until it melts into the oil.

6. 6

   Toss in kale and cook for 2 minutes until leaves have wilted.

7. 7

   Toss in the cooked bucatini, tomatoes and cheese, coating the pasta well.

8. 8

   If you want a looser sauce, add a tablespoon at a time of the starchy pasta water until it reaches your desired consistency.

9. 9

   Season with additional kosher salt and black pepper as needed.

10. 10

    Plate the pasta and cover each dish with additional Parmesan and red pepper flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.