Weeknight Anchovy Pasta with Kale

All the flavors of this pasta are in your pantry, so it’s easy to pull together on a busy night! Choose whatever greens you have on hand.
Serves 2

Salt, as needed
½ pound pasta
3 tablespoons olive oil, more for drizzling
½ teaspoon crushed red chile flakes, to taste
4  garlic cloves, smashed and peeled
2 tablespoons drained capers, pat dry with a paper towel for easier browning
4 anchovy fillets
1 small bunch kale, chopped (or use 3 large handfuls chopped kale, Swiss chard also works well )
Black pepper
Squeeze of lemon, optional
Grated pecorino or Parmesan cheese, for serving

1. Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.

2. Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.

3. 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.

4. Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn’t necessary but if you like pecorino and have some on hand, feel free to shower it on top.

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