Easy and tasty make the perfect combination. This is one of those pasta recipes that can be made in 15 minutes and truly hits the spot when you want something warm and comforting that you can still *pretend* is healthy because kale is totally a superfood (even when it's crisped up in oil).
In the pictures, I used prosciutto as my meat, but I've also used soppressata which is just as good and a little easier on the wallet.
CRISPY KALE AND SUN-DRIED TOMATO PASTA:
Time: 15 minutes
8 oz spaghetti or thin spaghetti
sun-dried tomatoes in oil -- use either (1) 10 oz jar for less tomato flavor or (2) 7oz jars for more
1 bunch of kale
3 oz either prosciutto or soppressata
1/4 cup parmesan cheese
1 tbsp butter
2 tsp minced garlic
1/8 tsp red pepper flakes
salt & pepper
Bring a pot of salted water to boi (to save time, I like to boil water in an electric kettle and then pour it into a pot). Add the pasta and stir occasionally so it doesn't clump together.
Meanwhile, heat up a pan on medium heat. Add the butter and let it melt, then add the garlic and red pepper flakes and sauté for a couple of minutes.
Before the garlic turns brown, add the sun-dried tomatoes *and* the oil from the jar onto the pan. It might be useful to use a spatter guard since the oil can pop a little.
Wash the kale and tear off pieces and add them to the bubbling pan. You can turn up the heat to medium-high at this point. You want the kale to really crisp up, so try to leave it sit for a little with only occasion stirs to make sure the food is evenly distributed on the pan. Add salt and pepper by lightly dusting the pan.
Once the spaghetti has been cooked, drain it and add to the pan if the kale is crispy. If not, wait a few more minutes.
Once ready, add the pasta to the pan and stir. Rip up pieces of the prosciutto or the soppressata slices and mix well. Add salt and pepper again as needed and top with parmesan cheese.