Garlic-Oil Pasta with Crispy Kale and White Beans
Ingredients
- 1 bunchkale
- 1 poundpasta (any short shape (penne, fusilli, etc.))
- ⅓ cupolive oil
- 6 clovesgarlic
- ¼ teaspoonred pepper flakes
- 1 can (15 oz)cannellini beans (drained and rinsed)
- ½ cupvegetable broth
- ·salt
- ·black pepper
- 1lemon
- ½ cupparmesan cheese (grated)
Prep
- 01
Roughly chop 1 bunch kale (remove and discard thick stems).
- 02
Mince 6 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and reserve 1 cup pasta water.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 1-2 minutes until fragrant and just beginning to turn golden.
- 03
Add kale in batches, stirring to coat with oil. Cook for 5-7 minutes, stirring occasionally, until the kale is tender and the edges are crispy and brown.
- 04
Stir in drained beans and vegetable broth. Simmer for 3-4 minutes until heated through.
- 05
Add cooked pasta to the skillet and toss to combine. Add pasta water 1/4 cup at a time until the sauce coats the noodles lightly (you may not need all of it). Season with salt and black pepper to taste.
- 06
Divide into bowls, top with grated parmesan, and squeeze fresh lemon juice over each serving.
Spice Tips
For extra warmth and depth, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika to the oil. A small anchovy fillet stirred into the garlic oil (omit for vegan) adds subtle umami without fishiness.
For a heartier version, add a fried egg on top of each bowl. The recipe keeps 3 days refrigerated; reheat gently with a splash of pasta water.