The Sensitive Kitchen

Saturday, January 07, 2012

Spaghetti with Kale, Garlic and Pecorino

A lovely winter dish suitable for all ages. The kale cooks up so mild and tender that even veggie-haters (like my youngest, who refuses to touch most dishes containing greens) will gobble this up. 

If you feel like gilding the lily, pine nuts, Kalamata olives and feta cheese make excellent additions. Bring the dish through to the spring season by adding halved heirloom cherry tomatoes.

3 Tbsp olive oil
1/2 tsp crushed red chiles (to taste)
3 large cloves garlic, finely chopped to yield 1 1/2 to 2 Tbsp
1 large bunch kale, stemmed and chiffonaded to yield 6 to 8 cups leaves
10 ounces Barilla Plus spaghetti
1/2 cup chiffonaded basil leaves
1/2 cup grated Pecorino Romano cheese, plus more for passing at the table
Salt and pepper

Cook pasta according to package directions. Drain.

While pasta cooks, heat olive oil over low heat in a large saute pan. Add garlic and crushed red chiles. Cook 5 minutes or until garlic is soft and mixture is very fragrant.

Add kale; stir to mix, then cover and cook 2-3 minutes or until wilted. Add pasta; toss into kale mixture with 2 forks to evenly distribute kale into pasta. Stir in basil and cheese; add salt and pepper to taste. Top with additional cheese to taste. Serves 4.

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