I'm pretty sure you couldn't get any more budget friendly. Even better to be able to use pantry staples and the dregs of the fridge to churn out a second helpings necessary pasta?! Kitchen life doesn't get better than that.
Ripped from the pages of Bon Appetit, I give you a way to use kale that will make you devoted. Porsena's Sara Jenkins created this recipe that seasons the bread crumbs, the kale and the pasta separately. Divine!
I didn't have orecchiette, a pasta shape named for and reminiscent of small ears. Spaghetti worked just fine. I also wouldn't advertise the anchovies unless you know the audience, or the kale for that matter. In fact just make and serve. Enough with the hard sell to a tough audience. If they're garlic lovers, that should be enough.
Also, my guy claimed it was perfect as is, but I might lose a little of the butter and add lemon zest next time. It was perfect, but we can't help ourselves.
Next up Sarah's ragu! After that I hope to lure her onto “Living At Home”, my series on SiriusXM 110, 10-noon east, tempting talk from the day's headlines, health news you can use, to what y'all can serve for dinner.
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