I know, it’s not summer but this pasta tastes like it! Suspend your disbelief, whip up a batch of this stuff and consume in the sunniest room of your house! The end.
Bucatini with Kale and Pangritata
Ingredients
For the Pangritata
- 2 slices of sourdough bread
- 2 tablespoon olive oil
- 2 shallots (finely chopped)
- 1 clove garlic (finely chopped)
- small bunch parsley (leaves separated from stems)
- 4 sprigs thyme (stems discarded, leaves finely chopped)
- 4 sprigs rosemary (stems discarded, leaves finely chopped)
- Zest of 1 lemon
For the Pasta
- 250 g bucatini pasta
- 20 g vegan butter
- 2 shallots (roughly chopped)
- 1 clove garlic (finely chopped or crushed)
- 1 tablespoon capers (roughly chopped)
- 3 stems of kale (de-stemmed and shredded)
- 3 tablespoon vegan wine
- juice ½ lemon
Instructions
Make the Pangritata
- In a food processor, chop the sourdough into rough breadcrumbs. Set aside.
- In a small frying pan over medium heat, add the olive oil and bring to heat. Add the shallot and garlic and fry for a minute. Finely chop the stems of the parsley and add it to the pan along with the rest of the chopped herbs. Sautee for another minute.
- Add the bread crumbs with a good pinch of salt and pepper. Stirring continuously, toast the breadcrumbs until golden brown (about 3-5 minutes). Add the lemon zest, stir and remove from the heat. Set aside.
Make the Pasta
- Boil the pasta in a large pan of salted water until al dente. While cooking make the kale.
- In a medium saucepan over medium heat, add the vegan butter and bring to heat. Add the shallots, garlic, capers and the kale and sautee for a minute. Add the wine, cover with a lid and reduce heat to simmer for 2 minutes. Add the lemon juice and chopped parsley leaves and season.
- Drain the pasta and add it to the pan with the kale. Toss together and serve with a good sprinkle of the pangritata.
Nutrition
Serving: 1grams
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