Pasta With Anchovies, Garlic, Chiles and Kale

Ingredients

• Salt, as needed
• 1/2 pound Pasta
• 3 tablespoons Good olive oil, plus more for drizzling
• 1/4 to 1/2 teaspoon Crushed red chile flakes, to taste
• 4 cloves Large garlic cloves, smashed and peeled
• 2 tablespoons Capers, drained and patted dry to help them brown
• 4 filets Anchovies
• 1 small bunch Kale, chopped (or 3 large handfuls chopped kale)
• Black pepper
• squeeze Lemon juice, optional
• Grated pecorino or Parmesan cheese, for serving (optional)

Preparation

1. 1

   Boil a pot of generously salted water, cook the pasta until al dente, then drain.

2. 2

   Meanwhile, heat the olive oil in a very large skillet. Add the chile flakes and a pinch of salt, and toast until golden, 1 to 2 minutes.

3. 3

   Add the garlic, capers and anchovies. Cook for 3 to 4 minutes, until golden, with crisp caper edges and anchovies dissolved into the oil; mash the anchovies with a wooden spoon if needed.

4. 4

   Add the kale and 2 tablespoons of water. Sauté for about 5 minutes, until the greens are wilted, cooked and coated in oil, adding more water if the pan dries out too soon.

5. 5

   Toss in the drained pasta. Adjust the salt and add plenty of black pepper, then finish with a drizzle of olive oil. Add a squeeze of lemon if desired and serve with optional grated cheese.