Ingredients

  • Kosher salt
  • 1  or 2 large clove garlic
  • 1 tablespoon garden dried oregano
  • 8 oz. dried whole-wheat linguine or spaghetti
  • 1 Tbs. olive oil
  • 4 oz. thinly sliced pancetta, finely diced (about 1 cup)
  • 1/4 tsp. crushed red pepper flakes
  • 1 pint grape tomatoes, halved
  • 6 cups (lightly packed) small tuscan kale  (about 2 bunches trimmed of stems), torn into bite-size pieces
  • 1/2 cup lightly packed finely grated Pecorino Romano

Preparation

  • Bring a large pot of well-salted water to a boil. Meanwhile, crush the garlic, sprinkle with 1/4 tsp. salt, and mash to a paste in your mortar and pestle  Set aside.

    Cook the pasta according to the package directions until al dente. Reserve about 1/3 cup of the cooking water, drain the pasta in a colander, and return to the pot.

    While the pasta cooks, heat the oil in a 12-inch cast-iron or nonstick skillet over medium heat until hot. Add the pancetta  and cook, stirring frequently, until the fat is rendered, 4 to 6 minutes.

  • Stir in the garlic and pepper flakes and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds.
  • Stir in the tomatoes and cook, stirring frequently, until softened, 3 to 5 minutes. Remove the skillet from the heat and add the kale; stir until wilted, 1 to 2 minutes.

    Add the  pecorino to the pasta. Stir to combine, adding the reserved water 1 Tbs. at a time as needed to moisten.

  • Season to taste with more salt and serve.
Advertisements