This does the trick whenever you have an excess of winter greens you don't know what to do with. In this case, a delivery of two lbs of curly kale had me thinking, and voila le resultat (don't be bashful on the pepperoncini and probably better without pecorino!).
- Penne or cavatelli
- 1-2 llbs of curly kale
- 8-12 anchovies depending on amount of kale
- handful of capers
- 6-7 cloves of garlic sliced
- crushed Italian dried pepperoncini
- pecorino (optional)
- Cut stems out of kale and boil in salted water til slightly undercooked
- Saute garlic and pepperoncini in a few tblsp of olive oil in a large frying pan
- Add capers and allow to saute til they brown a bit
- Add anchovies and stir til they melt
- After draining and patting dry the kale, put into frying pan with other ingredients. If there's a bit of water retained from kale, keep stirring/frying til water evaporates. Then add a little more oil and continue cooking until kale shrinks and develops a concentrated look/taste.
- Slightly under cook the pasta in salted boiling water before adding to the pan with other ingredients. Include 2-3 tbls of pasta water so that pasta and heat/stir for another minute until pasta water has evaporated.
- Serve on plates with some additional, fresh olive oil and a bit of pecorino if you like.
(Courtesy: David Richter)