Pasta, Recipe
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Recipe: Spaghetti with Tomato, Calabrian Chilli, Rosemary & Kale

Recipe: Spaghetti with Tomato, Calabrian Chilli & Kale

Recipe: Spaghetti with Tomato, Calabrian Chilli & Kale

I found myself down an unfamiliar January cul de sac yesterday evening. Already in the midst of a Spring clean (my hoarding demands it) and with my eyes and mind firmly planted on a tin of pork sausages confit in goose fat in my cupboard, I found myself wander as I cleaned, towards the bag of kale in the fridge.

I love kale, I find it fiercely underrated and viewed as the cheap relation to the swisher (and also delicious but more expensive) cavolo nero. However, I had determined that after the horror of spring cleaning I wanted indulgence. Goose fat preserved sausages seemed more my thing. I went with the kale though, to kill the craving, I was beginning to obsess. The cleaning had demanded freshness and vibrance instead.

Spaghetti is frowned upon by dieters but ponder this: (good) pasta cooked al dente is low GI. When I say good, I mean pasta that is made with great flour that is high in protein, made properly using bronze dies and not teflon so that the pasta has roughness and grip and clings to the sauce.

The best comes from Gragnano in Italy, and I prefer Pastificcio dei Campi. In itself it is an indulgence, but once you start using it, it is hard to turn back, as my last two years of pasta eating testify. It is often assumed that fresh pasta is superior, this is not the case. Great fresh pasta is, but there is poor fresh pasta too (I am looking at you supermarket chillers).

Back to my kale. I am obsessed with crispy kale too, making it at least weekly if not several times each week. I finished this pasta with some crispy kale on top, to add texture and further deliciousness. (Looking for alternatives to the word delicious, please).

Recipe: Spaghetti with Tomato, Calabrian Chilli & Kale

Recipe: Spaghetti with Tomato, Calabrian Chilli & Kale

This is simple, the flavours are strong, fresh and restorative. You can substitute some things, which I have indicated in the recipe e.g. Calabrian chilli is wonderful (and highly recommended) but if you can’t get it, a normal red chilli will do.

RECIPE: Recipe: Spaghetti with Tomato, Calabrian Chilli, Rosemary & Kale

Ingredients

(for two)

200g spaghetti
2 generous handfuls of shredded kale, leaves removed from the stem (most supermarkets sell it like this already)
1 dried Calabrian chilli, finely chopped (or a normal red chilli)
2 cloves smoked garlic (normal garlic will do), peeled and finely chopped
1 red onion, peeled and finely chopped
1 stem fresh rosemary, pines removed from the branch and finely chopped (optional – gives an extra layer of flavour, but not essential)
1 tin good chopped tomatoes
1 tbsp brown sugar
1 tbsp sherry vinegar (cider vinegar will do too)
sea salt to taste
light oil for frying
extra virgin olive oil for crispy kale

Method

Preheat your oven to 180 deg C.

Sauté the red onion over a medium heat in a tbsp of light oil until soft but not brown. About 5 minutes.

Add the garlic, chilli and rosemary for a minute.

Add the tomatoes, sugar and vinegar, bring to the boil, and reduce the heat and allow it to simmer for 10 minutes.

Place one handful of the (washed and dried) kale in a shallow tray in one layer. Drizzle with extra virgin olive oil and sprinkle with sea salt. Toast until crispy, 8-10 minutes. Leave to the side.

While the sauce is simmering and the kale crisping, cook your spaghetti until al dente, according to packet instructions.

When the pasta is almost done, add the remaining handful of kale to the tomato sauce and cook for a minute or so. Season to taste.

Add the spaghetti to the sauce and toss, ensuring that the pasta is coated with sauce.

Serve immediately with a sprinkling of crispy kale on top.

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I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

21 Comments

  1. I disagree with you about supermarket kale, it is shredded yes, but not removed from the stems first. I spend what seems like hours picking out the huge bits of stem that is inedible. I much prefer to buy my kale from a farm shop or farmer’s market where I can get it in whole fat bunches then it is the work of minutes to strip it from the stem and shred it.

    • Hi Lynne, I didn’t think it was a point of argument, merely advisory. I am surprised that you picked up and argued with a small detail in the recipe itself.

      There are lots of supermarkets, my local one sells it off the stem. Of course I would love to use a local farmers market but not everyone has one. Ours is closed for Christmas until next Saturday the 12th.

      Niamh

  2. I made this yesterday and it was lovely :) The crisp kale on top is brilliant. Great that you have some vegan or easily “veganized” recipes from time to time.

  3. no alternatives to delicious forthcoming? tasty, mouth-watering, savoury and my own favourite oishi (oyshee) which I believe is the japanese equivalent of your over-used delicious. A word repeated many times by a group of Japanese visiting an aquarium.

  4. Pingback: Spicy pasta med grønnkål | Vegetarbloggen

  5. Niamh, I cooked this last night and it was a real treat..! The crispy Kale was so great and tasty and the rosemary added amazingly to the sauce…! Hope you’re well – it’s been some time and I’ve been away for ages! Ian

  6. Pingback: Rigatoni with Bolognese Style Ragu and Crispy Kale | Eat Like a Girl

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