Kale Pasta Sauce (Joshua McFadden’s Recipe)

Ingredients

• 2 cloves Garlic (Smashed and peeled)
• 0.25 cup Extra-virgin olive oil (Plus more for serving)
• Kosher salt (For the cooking water and seasoning, to taste)
• Black pepper (To taste)
• 1 bunch Kale (About 10–12 oz; any variety; thick ribs and tough stems removed)
• 8 oz Dried pasta (Such as rigatoni or pappardelle)
• 0.75 cup Parmigiano-Reggiano cheese (Freshly grated; divide between tossing and garnish)
• 1 cup Pasta water (Reserved from cooking the pasta; about 1/2 cup is used, as needed)

Steps

1. 1

   Set a large pot of water on the stove and bring it to a boil.

2. 2

   Make the garlic oil: Put the garlic cloves and extra-virgin olive oil in a small skillet over medium heat. Cook until the garlic begins to sizzle.

3. 3

   Immediately reduce the skillet heat to low. Cook the garlic until it is light golden, soft, and aromatic, about 5–7 minutes.

4. 4

   Smash the garlic with the back of a wooden spoon to infuse the oil, then remove the skillet from the heat. Transfer the garlic and oil to the base of a stand blender or a large heat-safe blender cup; set aside.

5. 5

   Once the pot of water is boiling, season it generously with kosher salt. Add the kale leaves and boil until tender but not mushy, about 5 minutes.

6. 6

   Use tongs to lift the wet kale from the pot and carefully transfer it to the blender with the garlic oil. Leave the cooking water in the pot.

7. 7

   Bring the pot of water back to a boil. Add the dried pasta and cook until al dente according to the package directions.

8. 8

   Before draining, transfer 1 cup of pasta water to a heatproof measuring cup. Drain the pasta, then return it to the pot.

9. 9

   Blend the kale, oil, and garlic until they form a thick purée. For a stand blender, remove the small lid cap and cover the opening with a kitchen towel to release steam safely. Start at low speed and increase gradually.

10. 10

    While blending, add pasta water about 1 tablespoon at a time until the sauce is uniform and silky. About 1/2 cup was used for the source recipe, but you may not need all of it. Blend until very smooth.

11. 11

    Season the kale purée with kosher salt and black pepper. Add half of the purée and half of the grated Parmigiano-Reggiano to the pasta, then toss to coat.

12. 12

    Continue adding purée as needed until the pasta is coated and saucy. If needed, add a little more reserved pasta water to thin the sauce. Taste and adjust the seasoning.

13. 13

    If the sauce is too loose, return the pot to low heat and stir continuously until it thickens.

14. 14

    Divide the pasta among serving bowls. Drizzle with a little olive oil and garnish with the remaining cheese.

Notes

The recipe notes that kale stems need not be discarded: save them for vegetable broth or finely chop them for stir-fries or pasta. Leftover sauce can be drizzled over roasted vegetables, served with grilled fish or chicken, or mixed with yogurt as a dip.

Nutrition per serving

• main
• vegetarian
• weeknight
• pasta
• stovetop
• Italian