Imagine twirling your fork into a plate of perfectly cooked spaghetti, glistening with golden olive oil, fragrant garlic, and tender Tuscan kale that will transport you straight to the heart of Italy. This isn't just another pasta recipe – it's a culinary adventure that transforms simple ingredients into a restaurant-worthy masterpiece in just 25 minutes. Whether you're a busy home cook or a passionate foodie, this Spaghetti Aglio Olio with Tuscan Kale will revolutionize your weeknight dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz spaghetti
- 1/2 cup olive oil
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 2 cups Tuscan kale, chopped
- Salt to taste
- Grated Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: 12 oz of spaghetti, 1/2 cup of olive oil, 4 cloves of garlic (thinly sliced), 1/2 tsp of red pepper flakes, 2 cups of chopped Tuscan kale, salt to taste, and grated Parmesan cheese for serving.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent the spaghetti from sticking together.
- While the spaghetti is cooking, heat 1/2 cup of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for about 2-3 minutes, or until the garlic is golden and fragrant. Be careful not to burn the garlic, as it can become bitter.
- Once the garlic is golden, add the red pepper flakes to the skillet and stir for about 30 seconds to release their flavor.
- Next, add the chopped Tuscan kale to the skillet. Sauté the kale for about 3-5 minutes, or until it has wilted and softened. If the mixture seems dry, you can add a splash of pasta water to help it along.
- When the spaghetti is done cooking, reserve about 1 cup of the pasta water, then drain the spaghetti in a colander. Do not rinse the pasta, as you want to retain the starch that will help the sauce adhere.
- Add the drained spaghetti to the skillet with the garlic, olive oil, and kale. Toss everything together, adding reserved pasta water a little at a time until you reach your desired consistency. The sauce should coat the spaghetti nicely.
- Season the pasta with salt to taste and give it another good toss to combine all the flavors.
- Serve the Spaghetti Aglio Olio with Tuscan Kale hot, garnished with grated Parmesan cheese on top. Enjoy your delicious Italian dish!
Tips
- The key to this dish is patience with the garlic – cook it slowly to achieve a golden color without burning, which can make it bitter.
- Always reserve some pasta water before draining. The starchy water helps create a silky sauce that clings perfectly to the spaghetti.
- Use high-quality extra virgin olive oil for the best flavor, as it's a primary ingredient in this simple dish.
- For extra depth, toast the red pepper flakes in the oil for 30 seconds before adding garlic to release their full flavor potential.
- Choose Tuscan kale (also known as lacinato or dinosaur kale) for its tender texture and rich, slightly nutty flavor that complements the garlic beautifully.
- Serve immediately after preparing to enjoy the pasta at its absolute best – the texture and temperature are crucial to this dish's success.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 12g
Fat: 23g
Saturated Fat: 4g
Cholesterol: 5mg
