Spaghetti Aglio e Olio With Lots of Kale
This spaghetti with kale is what happens when aglio e olio meets an entire crisper drawer’s worth of greens. The recipe calls for a seemingly absurd amount of kale, but don’t worry: A quick blanch in salted water—the same water you’ll use to cook the pasta—seasons and softens the greens.
Ingredients · Servings 4
- 3 large or 4 small bunches kale (any type; about 1½ lb.), stems and ribs removed, leaves torn crosswise into 2"–3" pieces
- Kosher salt
- ¼ cup extra-virgin olive oil
- 5 garlic cloves, crushed, peeled
- Freshly ground black pepper
- 12 oz. spaghetti, spaghettoni, bucatini, or other long pasta
- Parmesan, finely grated, and crushed red pepper flakes (for serving)
- Flaky sea salt
Method · 25 min
- Cook 3 large or 4 small bunches kale (any type; about 1½ lb.), stems and ribs removed, leaves torn crosswise into 2"–3" pieces, in a large pot of boiling salted water until bright green and slightly softened, about 2 minutes. Using tongs, transfer kale to a colander and rinse under cold running water, tossing; squeeze out excess liquid from leaves. Keep water in pot at a boil (you’ll use it for the pasta).
- Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium. Add 5 garlic cloves, crushed, peeled, and cook, stirring occasionally with a wooden spoon, until oil around garlic is sizzling, about 3 minutes. Season very generously with freshly ground black pepper and cook, smashing with spoon, until cloves break into coarse pieces, soften, and turn golden. Add kale and cook, stirring often, until darkened in color and very tender, 7–9 minutes (garlic will break into even smaller pieces). Season with kosher salt and more black pepper.
- Meanwhile, cook 12 oz. spaghetti, spaghettoni, bucatini, or other long pasta, in pot of boiling salted water, stirring occasionally, until very al dente (2–3 minutes less than package directions).
- Using tongs, add pasta to kale mixture and add about 1 cup pasta cooking liquid. Cook, tossing and adding more pasta cooking liquid a little at a time as needed, until sauce lightly coats pasta, about 2 minutes.
- Divide pasta among bowls and top with Parmesan, finely grated, crushed red pepper flakes, flaky sea salt, and more black pepper. Editor’s note: This spaghetti with kale recipe was first published in our February 2017 issue. It has been updated for style. Head this way for more pasta recipes you can make tonight →
The sauce is simple but satisfying: olive oil, lots of garlic, black pepper, and starchy pasta water, tossed with the spaghetti until everything turns glossy. Parmesan and red pepper flakes finish the job, making this easy kale pasta savory, spicy, and deeply satisfying—the kind of 30-minutes-or-less dinner that earns a spot in the weeknight rotation.
Watch Molly make spaghetti with kale.
