Spaghetti and Kale Pangrattato


1 cup fresh coarse breadcrumbs, preferably from the heels of few-days-old ciabatta bread or substitute with quality store-bought
1/4 cup plus 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
1/4 tsp red pepper flakes
6 anchovy fillets
Kosher salt
1 lb spaghetti
3 medium cloves Jersey Fresh garlic, thinly sliced
2-3 oz Jersey Fresh kale leaves, roughly chopped, center stems removed
Freshly ground pepper, to taste


5m prep time / 20m cook time

1. In a high-powered food processor, pulse the bread to create coarse breadcrumbs. Set aside. Skip this step if using store-bought breadcrumbs.
2. In a large 12-inch skillet, add 1/4 cup of olive oil over low-medium heat. Add the red pepper flakes and cook until toasted, about 1 minute. Add the anchovies to the pan, breaking them up with a wooden spoon until they dissolve, about 3 minutes. Raise the heat to medium and add the breadcrumbs, stirring constantly, until they are deeply golden brown, about 5 minutes (don't be afraid to let them darken, just take care not to let them burn). Remove the skillet from the heat. Taste and salt only if necessary, since anchovies are naturally salty. Spoon the breadcrumb mixture into a medium bowl and set aside. When the skillet is cool, wipe it clean with a paper towel and reserve it for later.
3. Bring a large pot of water to a boil. Generously salt the water and add the spaghetti. Cook until about 1 minute shy of al dente, tender yet firm to the bite, according to package directions. Reserve 2 cups of the pasta water before draining. Drain well.
4. Meanwhile, into the reserved skilled add 1/4 cup of olive oil over low-medium heat. When the oil is hot and shimmery, add the garlic, stirring until golden, about 4 minutes, taking care not to burn. Add the kale and saute until tender and bright green, about 2 minutes. Season lightly with salt and pepper.
5. Add 1 cup of the reserved pasta water to the skillet. Raise the heat to medium and season lightly with salt. Allow the contents to come to a low boil.
6. Add the spaghetti, tossing to coat, about 1 to 2 minutes, noting that it will look very watery at first. When most of the water has been absorbed, add the remaining 1 cup of reserved water, season lightly again with salt and toss until most but not all the water has been absorbed, 1 to 2 minutes. Turn off the heat.
7. Add less than half the breadcrumb mixture to the pasta and toss to mix. Drizzle with olive oil and freshly ground pepper. Serve immediately. Sprinkle breadcrumbs on top of each serving and pass the rest at the table.

Jersey Fresh Product(s) Used: Garlic Kale

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