Summer Pasta with No-Cook Kale and Tomatoes Recipe

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Kale, Glorious Kale 100 Recipes for Nature's Healthiest GreenA very easy summer dish with fresh juicy tomatoes, garlic, and kale. The finishing touch is a topping of crispy bread crumbs and Parmesan. Use any kale here, but if you think it might be too tough to soften with a quick massage, you can always cook the kale in the last few minutes of cooking the pasta. Serve with a salad, maybe even a kale Caesar salad that shares some of the pasta ingredients.

  • Yield: 4 Servings


  • 3 cups kale (stripped from stalk, chopped into ¼-inch pieces, rinsed, and dried)
  • 3 tablespoons olive oil, divided
  • Salt
  • 2 teaspoons finely minced garlic (use a garlic press if you have one)
  • 2 teaspoons lemon zest
  • 3 anchovy fillets, finely chopped (optional, but tasty)
  • 1 cup chopped fresh tomatoes
  • 12 ounces spaghetti pasta
  • 0.33 cup panko bread crumbs
  • ¼ cup Parmigiano-Reggiano
  • 2 teaspoons olive oil
How to Make It
  1. Place the kale in a wide pasta bowl. Add 1 tablespoon of the olive oil and two pinches of salt. Massage the kale until it’s glistening and reduced in size. Chop the kale additionally if any pieces are not minced.
  2. Add the garlic to the kale, along with the lemon zest and anchovies. Mix in well and top with the tomatoes and a few pinches of salt.
  3. In a small bowl, mix the panko, Parmigiano-Reggiano, and 2 teaspoons of the oil. Set aside for topping.
  4. Bring a large pot of salted water to a boil, and cook the pasta according to the package directions. (Make sure there’s plenty of salt in the water to flavor the pasta.) Save ½ cup of the pasta water. Drain the pasta, and quickly mix the hot pasta with the kale mixture, along with the reserved pasta water and remaining 2 tablespoons of oil. Stir well and top with the bread crumb mixture. Serve hot.

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