- 1 lb Baia Pasta Organic Durum Twins
- 2 small bunches kale, chopped, stem removed
- ¼ teaspoon crushed red chile flakes, to taste
- 4 garlic cloves, peeled and smashed
- 2 tablespoons capers
- 8 anchovy filets
- 6 preserved lemon slices
- salt and pepper
- extra virgin olive oil
- grated pecorino, for serving
BUYa kit to cook this recipe
A classic dish that scream Mediterranean sea and fusion flavors, think Sicily without tomatoes. Preserved lemons and capers bring a tangy vein that lifts the umami of anchovies and kale, and it’s just magic.If you think of the main food coordinates, salt, fat, acid, heat, this has it all.
Bring a heavily salted pot of water to a boil. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes. Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking. Last thing, add the preserved lemons, chopped and toss to combine. If the sauce is ready before the pasta is cooked, just set aside. Salt your water right (should taste like sea water) and cook pasta until al dente. Drain and reserve 1/2 cup of pasta water. Add drained pasta to the sauce and toss well over medium heat. Add some of the pasta water to emulsify the sauce and more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a shower of pecorino for extra pizzazz.