Description
Deliciously savory and satisfying—and done in 15 minutes!
Ingredients
- ½ pounds Dried Bucatini Pasta (or Other Long Strand Pasta Of Your Choice)
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon (heaping) Minced Garlic
- ½ teaspoons Red Pepper Flakes, More To Finish
- 1 Tablespoon (heaping) Anchovy Paste Or 2-3 Anchovy Fillets
- ½ bunches Kale, Washed And Chiffonade
- 1 cup Diced Grape Tomatoes
- ¼ cans Grated Parmesan Cheese, More To Finish
- Kosher Salt And Fresh Cracked Black Pepper
Preparation
Boil pasta for approximately 7–8 minutes in heavily salted water until al dente. Drain and reserve ¼ cup of the starchy water that pasta was cooked in.
While pasta cooks, heat olive oil over medium heat in a large skillet. Add garlic, red pepper flakes and cook for 1–2 minutes to infuse the oil. Add the anchovies and stir until it melts into the oil. Toss in kale and cook for 2 minutes until leaves have wilted.
Toss in the cooked bucatini, tomatoes and cheese, coating the pasta well. If you want a looser “sauce”, add a tablespoon at a time of the starchy pasta water until it reaches your desired consistency. Season with additional kosher salt and black pepper as needed. Plate the pasta and cover each dish with additional Parmesan and red pepper flakes.
