Easy and quick kale, garlic, chilli pasta
If you love the Italian ‘Aglio e Oglio’ pasta dish then you’re going to enjoy this kale garlic chilli pasta version. By adding some lovely green vegetables, you’re giving this yummy dish another dimension filled with extra goodness.
A fantastic store cupboard recipe where you only need to make sure you have some kale or another green vegetable in season. Cavolo nero, spinach, cabbage or romaine lettuce. So as long as you have the essential store cupboard ingredients, this is a perfect dish to cook at dinnertime after a long busy day.
In terms of pasta shape, I would recommend spaghetti or another long pasta that are great for oil-based sauces as the sauce beautifully coats the pasta.
HAPPY COOKING MY BAMBINOS
Easy and quick kale, garlic, chilli pasta
Print Ingredients for 2 people
100g cavolo nero or kale
2 garlic cloves, finely chopped
1/4 tsp chilli flakes
250g spaghetti
1/2 lemon
Olive oil
Sea salt
Directions
- Blanch the cavolo nero for 3-4 minutes in salty simmering water.
- Remove the cavolo nero with tongs or slotted spoons and set it aside
- Don’t drain the water yet. Add and cook your pasta al dente in the same water
- In the meantime, heat up 2 tbsp of olive oil in a frying pan, add the garlic and chilli flakes and gently cook for 3-4 minutes until the garlic has softened.
- Add the blanched cavolo nero, stir gently into the garlic chilli oil and cook for 2-3 minutes.
- When the pasta is cooked, collect some pasta water in a mug and drain the pasta.
- Add the pasta to the cavolo nero, with a drizzle of pasta water to make sure it gives a lovely gloss.
- Squeeze drops of lemon juice to brighten up the dish.
- Serve immediately.
Tips
- Make sure the water is well seasoned to enhance the flavour of the kale.
- If you place the green water into ice cold water after it;s finished cooking will ensure it retains its bright green colour.
- The cooking water is reusable for the pasta too, giving the dish more flavour.
- When gently frying the garlic, add it to a cold pan along with the olive oil and heat it up slowly on low heat. This will help prevent the garlic from burning.
- Ensure you shake off any excess water when adding the kale to the garlic olive oil. Too much water may cause hot oil to spit out from the pan.
- Always collect pasta water before draining. It helps create a silky gloss feel to your dish if the pasta absorbs too much of the sauce to begin with.
- Add in your pasta water a tablespoon at a time as you want to ensure you don’t wash out the oil-based sauce
- Adding lemon juice will help cut through the oily sauce and brighten up the dish
- No tip.
If you’re struggling to get motivated to cook dinner or need weekly recipe inspiration, why not join my free cooking Facebook group, KICKSTARTER COOKING CLUB for prompts, free cooking classes and more. To find out more about it, head here.
