Kale orecchiette | Tuscan garlic pasta

In a small pan, heat 1 tablespoon of the measured olive oil, then add the breadcrumbs. Toast over medium heat, stirring constantly, for 3-4 minutes until evenly golden brown and fragrant. Turn off the heat, add a pinch of salt, and transfer to a small bowl so they do not continue to toast in the hot pan.

Wash the kale thoroughly, remove the thick, woody stems, and tear or cut the tender green leaves into bite-sized pieces. Bring a generous amount of water to a boil in a large pot, then salt well once boiling.

When the water is at a rolling boil, add the dry pasta (preferably orecchiette). In the last 3 minutes of the cooking time, add the chopped kale to the boiling water as well, so it softens perfectly together with the pasta and stays bright green. Before draining, scoop out 1.5 ladles of the starchy cooking water (approx. 150 ml), as this is the base for the silky sauce!