Anyone with Italian parents or grandparents knows about aglio e olio (it literally translates to garlic and oil). It’s my dad’s favorite pasta, and he made it every Friday night in my house growing up. It’s salty and garlicky, homey and comforting. This version has all the flavors of the tasty classic dish with an extra big dose of greens.
Kale Aglio e Olio
Makes 4 servings
Ingredients:
- 2 large bunches kale, stems removed, chopped
- 1 16-ounce box of uncooked spaghetti or linguine
- ¼ cup olive oil, plus more for drizzling
- 6 garlic cloves, chopped
- 2 anchovy filets, optional
- ¼ teaspoon red pepper flakes plus more for serving
- Sea salt and black pepper, to taste
- ¼ cup chopped fresh parsley
- ½ cup grated Parmesan
Directions:
- Bring a large pot of salted water to a boil.
- Add the kale and blanch until the leaves are bright green, only 1 to 2 minutes. Use tongs to transfer to a colander and set aside.
- Keep the water boiling and add the pasta. Cook according to package directions, then drain, reserving 1 cup of pasta water.
- Meanwhile, heat the olive oil in a large pot over medium heat. Add the garlic, anchovy (if using) and red pepper flakes and sauté, stirring constantly until fragrant and golden, about 2 minutes.
- Add the kale to the pot and cook, stirring, until the leaves are tender, 3 to 5 more minutes. Season with salt and pepper.
- Add the pasta and pour in half of the reserved pasta water. Cook and toss it all up, adding more pasta water as needed. (You want the liquid to lightly coat the dish.) Top with the parsley and toss lightly.
- Serve topped with Parmesan and more red pepper flakes, if desired.
