Pasta with Crispy Garlic, Kale & Lemon
Ingredients
- 1 poundpasta
- 1 bunchkale
- 6 clovesgarlic
- ⅓ cupolive oil
- 1lemon
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Slice 6 garlic cloves thin.
- 02
Roughly chop 1 bunch kale (stems removed).
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute shy of al dente, about 8–9 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 1/3 cup olive oil in a large skillet over medium heat. Add 6 sliced garlic cloves and cook gently, stirring often, until golden and crispy, about 4–5 minutes. Remove garlic with a slotted spoon and set aside on paper towels.
- 03
Increase heat to medium-high. Add the kale to the garlicky oil (work in batches if needed). Toss and cook for 2–3 minutes until kale begins to soften and edges brown lightly.
- 04
Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss gently over medium heat until pasta finishes cooking and kale is tender, about 2 minutes. Add more pasta water if needed for a light, loose sauce.
- 05
Off heat, stir in the juice of 1 lemon, 1/4 teaspoon red pepper flakes, and a pinch of salt and black pepper to taste. Top with crispy garlic and serve right away.
Spice Tips
For warmth, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh parsley or basil stirred in at the end brightens the dish further.
The crispy garlic and pasta water emulsion create an silky sauce without cream. For extra richness, finish with a drizzle of good olive oil or a shower of grated Parmesan. Leftover kale can be stored separately and reheated gently.