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Kale Peperoncino Pasta

Kale Peperoncino Pasta Recipe

In this recipe, heat and spice is the key! Use your local chilli peppers (chilli padi/bird’s eye, jalapeño, screw pepper etc) OR substitute with dried chilli flakes/dried cut chilli. This recipe takes even less time if you buy ready-to-cook chopped kale, or prepare the kale (chop, wash and spin dry) the night before.

Check out the ingredients and step-by-step photos on the previous page.


  • 1 tbsp + 1 tbsp olive oil divided
  • 1 tbsp chopped or thinly sliced garlic
  • 120g chopped kale washed and spun dry
  • 2 local hot chillis (chilli padi, jalapeño etc) partially deseeded & thinly sliced; to taste
  • 1 tsp sun-dried tomato salt blend (or any favourite natural salt blend) optional; to taste
  • 100g angel hair
  • a small pot of water
  • 1 tbsp sea salt to cook the pasta

Garnish Suggestions

  • 1 lug (2 tbsp) extra-virgin olive oil
  • freshly cracked black pepper
  • fresh or bottled grated parmesan cheese


  1. Cook garlic. Heat 1 tbsp olive oil in a pan. Add garlic and fry until they just turn golden. Be careful not to burn the garlic.
  2. Cook kale. Add kale, 1 tbsp water and cover the pan for a minute. Add sun-dried tomato salt blend (or favourite salt blend) and pan fry until the kale is deliciously cooked.
  3. Cook angel hair. In the next stove, bring water and salt to boil, add angel hair and cook for 1 minute.
  4. Make pasta. Make a well in the middle the pan of a kale. Add the remaining olive oil and chilli. Fry the cut chilli for a few seconds and add the cooked pasta to the chilli oil. Mix the pasta well with everything in the pan, adding 1-2 tbsp pasta cooking water to bind the flavours. Season to taste with salt only if needed.
  5. To serve, plate the pasta. Drizzle with extra-virgin olive oil and garnish with grated cheese and black pepper.

Noob Cooking Tips

  1. I added the cut chilli later as the cooking fumes and the resultant pasta can be choking hot if added at the beginning.
  2. Pan-frying the kale (compared to blanching the kale in boiling water) retained the full flavour of the kale in the pasta.
  3. For meal prep, freeze the pasta in freezer-friendly ready-to-serve microwaveable container. To serve microwave the frozen pasta (open a small vent for ventilation) at 850W for 4 minutes.
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3 comments on “Kale Peperoncino Pasta”

  1. Kale contains too much oxalate, so not my kind of food…but I am glad that you have enjoyed it! Beautiful shots, as always!

  2. I did not know Peperoncino pasta is spicy aglio olio , hahaha….always thought aglio olio is with garlic, olive oil and chili peppers/flakes.

  3. It looks delicious, I will definitely try it

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