Earthy, silky, lemony pasta jewelled with black olives and covered with a cloud of parm. This kale pasta is a delight. Yum.
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Serves
4
Garlic
Kalamata Olives
Kale
Bucatini
Chilli Flakes
Parmesan
Lemon
Olive Oil
Serves
4
Garlic
Kalamata Olives
Kale
Bucatini
Chilli Flakes
Parmesan
Lemon
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice the garlic, chop the olives and kale, discarding any tough stalks (these can be saved for soups and stews).
Step 2.
Bring a pot of salted water to a boil, drop in your pasta and cook for one min less than the pack instructs.
Step 3.
While the pasta is cooking, set a frying pan over a medium heat with a good glug of olive oil.
Step 4.
When the oil is hot add the garlic, chilli flakes and olives and allow to gently fry for a couple of mins. Turn up the heat, add the kale and a ladle of pasta water and allow the kale to wilt.
Step 5.
When the pasta is cooked, transfer it to the frying pan using tongs.
Step 6.
Grate in a good amount of Parmesan and toss well to create a glossy sauce.
Step 7.
Add a squeeze of lemon juice, season with salt and pepper to taste and tuck in.
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