Pasta With Anchovies, Garlic, Chiles and Kale
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)
METHOD
- 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.
Rating **