Capellini with Garlicky Kale, Parmesan and Panko

IMG_6367This pasta is my latest obsession.  Healthy and decadent, it melds together spicy, salty, pungent, crunchy and tender in each heavenly bite.  Besides the amazing taste, I’m thrilled to have learned a new technique.  The capellini is cooked in the same water as the kale, adding more flavor and saving water.  I can’t wait to try this method with other dishes.  I hope you like this as much as I do!

 

Capellini with Garlicky Kale, Parmesan and Panko

5 large kale leaves, stems removed

2 cloves garlic

2 anchovy fillets

3 tbsp olive oil

red chili flakes

lemon

parmesan

1/4 cup panko

1/4 box capellini

 

Directions:

1.  Bring large pot of water to a boil.  Do not salt.  Add kale and cook 4 minutes.  Remove from water with slotted spoon and drain in colander.  Save water to cook pasta in.  Coarsely chop kale once cool.

2.  Add salt (1-2 tbsp) to water and bring to boil.  Add capellini and cook until al dente.  Save 1/2 cup pasta water and drain the rest.

3.  Meanwhile, combine panko and 1 tbsp olive oil and toast in oven or toaster oven until golden.  Set aside.

4.  Add olive oil to pasta pot and heat over medium heat.  Add garlic, anchovies and chili flakes to taste, breaking up the anchovies to create a paste.  Cook until garlic is golden.

5.  Add kale and saute briefly to mix.  Add pasta and as much reserved pasta water as needed to keep it from getting dry.  Add salt to taste.

6.  Add lemon juice to taste and serve with panko and parmesan on top.

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