Sizzling Garlic Kale Pasta with Crispy Chili Oil
Ingredients
- 1 poundpasta
- 1 bunchkale
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ¼ cupolive oil
- 1lemon
- ½ cupparmesan cheese
- ·salt
- ·black pepper
Prep
- 01
Remove stems from kale and roughly chop the leaves into bite-sized pieces.
- 02
Mince 6 garlic cloves.
- 03
Cut 1 lemon into wedges for juicing at the table.
Method
- 01
Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 9–11 minutes; reserve 1 cup of pasta water before draining.
- 02
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add minced garlic and 1/2 teaspoon red pepper flakes. Cook for 1–2 minutes, stirring often, until fragrant and the garlic just begins to brown.
- 03
Add the chopped kale to the skillet in batches, stirring until it wilts down and becomes tender, about 4–5 minutes. Season with salt and black pepper to taste.
- 04
Add the cooked pasta to the skillet with the kale. Pour in 1/2 cup of the reserved pasta water and toss everything together over medium heat for 1–2 minutes until the pasta coats and the sauce comes together. Add more pasta water if needed for silkiness.
- 05
Divide into bowls. Top with 1/2 teaspoon fresh lemon juice per serving and a generous pinch of parmesan cheese. Serve immediately.
Spice Tips
The red pepper flakes give a gentle warmth here. For more heat, increase to 3/4 teaspoon or add a pinch of cayenne. For depth without much burn, try 1/4 teaspoon smoked paprika mixed in with the garlic. A dash of hot sauce swirled in at the end also works beautifully.
For extra richness, finish with a knob of butter stirred in before serving. Leftovers keep for 2 days in an airtight container; reheat gently in a skillet with a splash of water to restore creaminess.