Kale Pasta with Breadcrumbs
Kale pasta with sage-infused olive oil and breadcrumbs--a healthy Italian pasta dish sure to satisfy!
Ingredients
- 1 Pound kale (about 2 large bunches, stems trimmed)
- 5 Tablespoons sage-infused olive oil or other olive oil (devided, plus more for drizzling)
- 1 cup breadcrumbs
- 3 Garlic cloves (chopped, divided)
- freshly ground black pepper
- 2 Tablespoons unsalted butter
- 4 anchovy fillets packed in oil (drained)
- 1 Pound small shells
- 3/4 cups finely grated Parmesan
- salt
Directions
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Step 1
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| Working in batches, cook kale in large pot of boiling salt water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out access liquid from kale (the kale will regain its shape); chop leaves and finely chop stems; set aside. |
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Step 2
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| Heat 3 tablespoons sage-infused olive oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool. |
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Step 3
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| Heat butter and remaining 2 tablespoons sage-infused olive oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about two minutes. Add reserved kale and 1/2 cup water. Cook stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper. |
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Step 4
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| Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. |
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Step 5
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| Add pasta and 1/2 cup cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and 1/2 cup breadcrumbs; toss to combine. Season with salt and pepper. Divide pasta among plates, drizzle with sage-infused olive oil, and top with remaining breadcrumbs. |
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