Kale, Garlic and Lemon Pasta

This pasta is so magical because of the emulsification of the oil, starchy pasta water and garlic - known as aglio e olio in it’s simple form. Thinly slicing the garlic means it practically melts into the sauce once the kale and pasta are added which gives it such a light consistency.

Active Time - 45 minutes

Yield — 6 servings

Print Recipe

---

Ingredients

For the pasta: 

• 2 large bunches lacinato kale, about 16oz, stems removed and chiffonade  

• 6 large cloves garlic, thinly sliced 

• 1/3 cup olive oil, + more 

• 1 Fresno or Thai red chili, finely chopped 

• 1/2 lemon, zested 

• 1lb short pasta, such as Cavatelli or Orecchiette  

• Kosher salt & black pepper

For the breadcrumbs: 

• ½ cup breadcrumbs, preferably homemade  

• 1 garlic clove, grated 

• 2tbsp olive oil 

• 1tsp kosher salt 1tsp black pepper

Method

Begin with the breadcrumbs. Heat a large skillet over medium heat and add the olive oil and grated garlic followed by the breadcrumbs. Lightly toast until they have darkened in color and the garlic is fragrant, being careful not to burn the garlic, about 5 minutes. Season with salt and pepper, scrape into a bowl and set aside.

Bring a large pot of water to a boil over high heat. Heavily salt once the water comes to a rapid boil, preferably with a good sea salt.

Meanwhile, prepare the kale. Remove the stems from the kale and chiffonade, thoroughly rinse kale under water. Blanch in the boiling water for 1 minute, using a spider or tongs remove the kale from the water and allow to drain in a colander. When the kale is cool enough to touch, squeeze out the excess water and set aside.

Thinly slice the remaining 6 cloves of garlic. Heat the same skillet from the breadcrumbs over medium-low heat, add ½ cup olive oil and the garlic. Brown slightly, approximately 5 minutes, and add the chili black pepper to taste.

Meanwhile, add the pasta to the boiling water from the kale and cook according to package instructions, less one minute. When there are 3 minutes remaining on the pasta timer, raise the heat to medium and add ½ cup of pasta water to the garlic and oil, swirling the pan for approximately 30 seconds, or until the sauce emulsifies. Pull apart the kale and add to the pan.

Add the cooked pasta and lemon zest to garlic and kale mixture, saving additional pasta water. Toss to combine and add more pasta water as the pan dries out – approximately ½-1 cup more. When the pasta is cooked through but still al dente, remove from the heat.

Serve with toasted breadcrumbs, parmesan cheese, a squeeze of lemon juice and a drizzle of good olive oil.