Whole wheat penne rigate with kale, chilli, garlic and Pecorino Romano

30 minutes


Whole wheat penne rigate with kale and Pecorino Romano

  • 300g of kale, chopped
  • 400g of whole wheat penne rigate
  • 4 tbsp of extra virgin olive oil
  • 2 garlic cloves, large (minced)
  • 1 tsp chilli flakes
  • 50g of Pecorino Romano, grated
  • sea salt
  • freshly ground black pepper


Bring a large pan of salted water to the boil. Blanch the kale for 1 minute to tenderise it, then drain with a slotted spoon and plunge into a bowl of iced water to preserve its brightness. Drain again, pat dry, and set aside
Let the water come back to a rolling boil and add the penne. Cook until al dente, stirring it a couple of times to avoid it sticking to the bottom
Meanwhile, place a large skillet over a medium heat. Pour in the oil and, when hot, stir in the garlic and chilli. Fry for a minute – just long enough for the garlic to infuse the oil without burning. Add the kale and stir-fry for 2 minutes, until just tender but still holding its shape and colour
Once cooked, drain the pasta and add it to the skillet with the kale. Sauté for 30 seconds or until well coated in the garlic and chilli oil. Season to taste, top with Pecorino Romano and serve immediately