Indulge in a symphony of flavors with our Pasta with Kale, Brown Butter, and Anchovy. This delectable dish is a testament to the culinary magic that can be created with simple, yet exquisite ingredients. The earthy notes of kale, the nutty richness of brown butter, and the savory punch of anchovies come together in perfect harmony, creating a pasta dish that is both comforting and sophisticated.
Our comprehensive guide provides three variations of this classic recipe, each offering a unique twist on the original. The first recipe, Pasta with Kale, Brown Butter, and Anchovy, is a straightforward yet flavorful rendition that showcases the core ingredients in their purest form. The second recipe, Pasta with Kale, Brown Butter, Anchovy, and Capers, adds a layer of briny complexity with the addition of capers, creating a delightful contrast to the richness of the brown butter. The third recipe, Pasta with Kale, Brown Butter, Anchovy, and Lemon, introduces a refreshing citrusy brightness, balancing the savory elements of the dish and creating a delightful interplay of flavors.
Whether you're a seasoned cook or just starting your culinary journey, our detailed instructions and helpful tips will guide you through the process of creating this delicious pasta dish. From preparing the kale and anchovies to cooking the pasta and making the brown butter sauce, we've got you covered every step of the way. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that will leave your taste buds tantalized and your soul satisfied.
PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE
If you don't have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples - a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner. But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
- Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
- Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
- Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 2 grams, Carbohydrate 94 grams, Fat 3 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 5 grams
PENNE WITH KALE AND ONION
I love kale; my husband hates it. But when I swapped it into a favorite penne-with-spinach recipe, it was so delicious, he asked for seconds! -Kimberly Hammond, Kingwood, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook onion in 1 tablespoon oil over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently and adding the garlic during the last 2 minutes of cooking time. , Meanwhile, in a large saucepan, cook penne according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook for 10-15 minutes or until tender; drain., Drain penne; drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture; heat through.
Nutrition Facts : Calories 191 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
BRAISED KALE WITH ANCHOVIES AND GARLIC
Steps:
- Bring a large pot of salted water to a boil. Submerge the kale in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set aside.
- Heat the olive oil in a large pot over very low heat. Add the garlic, anchovies, salt, and red pepper flakes. Cook, stirring frequently, until the anchovies have disintegrated and the garlic is just beginning to brown, about 10 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
- Add the kale and 1/4 cup water to the pot and continue to cook, stirring constantly, until the kale and the tomato mixture have fully combined, all of the water has evaporated, and the kale is fully tender, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the kale has time to cook fully. Serve immediately.
KALE PASTA WITH CHILLI & ANCHOVY
Anchovies and robust greens are a classic partnership and the saltiness of the fish teams well with pasta
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 8
Steps:
- Boil the pasta. While it's cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. Add the kale, then gently fry until tender, adding a drop of water if needed.
- Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Serve scattered with the Parmesan shavings.
Nutrition Facts : Calories 792 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.42 milligram of sodium
Tips:
- For the best flavor, use fresh kale. If you can't find kale, you can substitute another leafy green, such as spinach or arugula.
- Don't overcook the kale. It should be wilted but still have a bit of a bite to it.
- Use a good quality anchovy paste. This will make a big difference in the flavor of the dish.
- If you don't have anchovy paste, you can substitute 2 tablespoons of finely chopped anchovies.
- Use a heavy-bottomed skillet to make the brown butter. This will help to prevent the butter from burning.
- Be careful not to burn the brown butter. It should be a light golden brown color.
- Serve the pasta immediately after it is cooked. This will prevent the pasta from becoming soggy.
Conclusion:
This pasta dish is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of kale, brown butter, and anchovies creates a flavorful and complex sauce that is sure to please everyone at the table. So next time you're looking for a quick and easy pasta dish, give this one a try.
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