Pasta With Anchovies, Garlic, Chiles And Kale

Name: Pasta With Anchovies, Garlic, Chiles And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt, as needed; 1/2 lb cavatappi pasta (substitutes -- fusilli, farfall, cavatelli, orecchiette, or elbow macaroni); 3 tablespoons olive oil, more for drizzling; 1/4 - 1/2 teaspoon crushed red chile flakes, to taste; 4 large garlic cloves, smashed and peeled; 2 tablespoons capers (drained and patted dry with a paper towel to encourage browning); 4 anchovy fillets; 1 small bunch kale, chopped (or use 3 large handfuls chopped kale, or any green you prefer); black pepper, to taste; lemon juice, to taste (optional); grated pecorino romano cheese (optional) or parmesan cheese, for serving (optional)

Servings: persons

salt, as needed
1/2 lb cavatappi pasta (substitutes -- fusilli, farfall, cavatelli, orecchiette, or elbow macaroni)
3 tablespoons olive oil, more for drizzling
1/4 - 1/2 teaspoon crushed red chile flakes, to taste
4 large garlic cloves, smashed and peeled
2 tablespoons capers (drained and patted dry with a paper towel to encourage browning)
4 anchovy fillets
1 small bunch kale, chopped (or use 3 large handfuls chopped kale, or any green you prefer)
black pepper, to taste
lemon juice, to taste (optional)
grated pecorino romano cheese (optional) or parmesan cheese, for serving (optional)

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 saute 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-Romano or Parmesan cheese, and have some on hand, feel free to shower it on top.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: salt, as needed, 1/2 lb cavatappi pasta (substitutes -- fusilli, farfall, cavatelli, orecchiette, or elbow macaroni), 3 tablespoons olive oil, more for drizzling, 1/4 - 1/2 teaspoon crushed red chile flakes, to taste, and more.

Yes, Pasta With Anchovies, Garlic, Chiles And Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!