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Kale Peperoncino Pasta
Filed Under: Meal Prep Meals for One or Two One-Dish Meals Pasta Recipes Recipes Step-by-Step Recipes Under 30 Minutes
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.
Ingredients:
- 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
Directions:
- 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.
- 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.
- Cook angel hair. In the next stove, bring water and salt to boil, add angel hair and cook for 1 minute.
- 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.
- To serve, plate the pasta. Drizzle with extra-virgin olive oil and garnish with grated cheese and black pepper.
Noob Cooking Tips
- I added the cut chilli later as the cooking fumes and the resultant pasta can be choking hot if added at the beginning.
- Pan-frying the kale (compared to blanching the kale in boiling water) retained the full flavour of the kale in the pasta.
- 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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Kale contains too much oxalate, so not my kind of food…but I am glad that you have enjoyed it! Beautiful shots, as always!
I did not know Peperoncino pasta is spicy aglio olio , hahaha….always thought aglio olio is with garlic, olive oil and chili peppers/flakes.
嘿，这篇食谱看起来太棒了！我特别喜欢那个阳光干番茄盐混合物的建议，给我的阿吉奥油酱意面增添了一丝风味。步骤清晰，照片也很诱人。我已经收藏了这个，周末要试试看！
This recipe sounds so vibrant and flavorful! The step-by-step photos are incredibly helpful, making it seem easy to follow. I love how versatile the ingredients are; cant wait to try it with different veggies next. Definitely trying this soon!
This sounds pretty good, but honestly, kale in pasta? Not sure how that’s gonna work out. Guess I’m used to the classics, you know? But a good spicy kick never hurt anyone.
Kale in pasta? Not sure about that one. Sounds like a desperate attempt to be healthy, but hey, whatever gets the job done, right? Spicy food’s gotta be legit, though.
Oh man, this kale peperoncino pasta sounds like a spicy dream! I love how you turned a good sale into something delicious—gotta love that! I might just try this with a good sprinkle of chili flakes to kick it up a notch. Yum! 😋
Wow, this kale peperoncino pasta sounds delish! I love how quick it is—perfect for those busy nights when you just wanna whip something up. I’ve gotta try using those local chillis you mentioned; they really pack a punch, huh?