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5 from 2 votes

Bucatini with Kale and Pangritata

Ingredients

For the Pangritata

  • 2 slices of sourdough bread
  • 2 tbsp 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 tbsp capers roughly chopped
  • 3 stems of kale de-stemmed and shredded
  • 3 tbsp vegan wine
  • juice 1/2 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.