penne with kale, chilli and parmesan
I’ve had a bunch of curly kale sitting sadly in the fridge for the past week and today I’m going to put them to good use in a lovely pasta with a lone chilli also lurking in there, and some pantry staples. This recipe works equally well with other greens like spinach or broccoli (especially the sprouting variety). The anchovies add a briny depth to the dish but are not essential – the dish is just as good without, so if you don’t have any on hand just omit them and add extra parmesan to taste.
Penne with Kale, Chilli and Parmesan
300g curly kale, stems removed and chopped
2 garlic cloves, finely chopped
a good pinch of dried chilli flakes
1 red chilli, sliced
8 anchovy fillets in olive oil (optional)
large handful of parmesan, freshly grated
a wedge of lemon (to serve)
freshly ground black pepper
extra-virgin olive oil
Heat the anchovies (with a tbsp of their oil) in a pan over a low heat and stir until they have disintegrated, forming a rough paste. Add the garlic, sliced chilli and chilli flakes, stir briefly then remove from the heat and set aside.
Bring a large pot of salted water to the boil and cook the pasta according to the instructions on the packet. 5 minutes before the pasta is ready, add the kale to the same pot and continue cooking until the pasta is al dente. Drain shake off excess moisture.
Add the pasta and kale to the anchovy mixture and warm through on a low heat. Stir in a generous glug or two of extra virgin olive oil and season to taste. Just before serving add the parmesan and toss to combine. Eat immediately with a squeeze of lemon juice if desired.