This mid-week dish is a winner thanks to its simplicity. It is a perfect base that can be adapted to fit with what you have in the fridge- the main ingredients being some left over chicken stock boiled up from the bones of my Sunday Roast, half a bag of left over wintry greens, in this case Kale, and some staple dry goods. The textures are also very pleasing and allow you to celebrate the combination of a glorious creamy carb fix of the pasta with a crunchy healthy freshness of the veges. Frying kale quickly over a high heat allows it to retain its gorgeous green colour and gives a lovely charred, crispy bite. Doing the same to capers makes them pop like popcorn so that when you bite into them, they crunch and release a salty, floral flavour which is simply awesome. Please see below for the full recipe.
Recipe (serves 2)
Pasta (I used De Cecco Linguine as it a fabulous bite and a great starchy flavour)
- 1/2 a red onion, sliced
- 25g unsalted butter
- 2 cloves crushed garlic
- 2 tbsp of white wine vinegar
- 2 ladels of homemade chicken stock
- 2 tbsp of tinned chopped tomatoes
- 100ml of creme fraiche
- 100g Kale
- 3 tbsp jarred capers
- 4 tbsp olive oil
- A handful of grated parmesan
- Cracked Black Pepper and Sea Salt to season
Pasta & Sauce
Put on your pasta as per the cooking instructions.
Melt 25 butter and gently fry the red onion until soft. Add the garlic and cook for a further minute, making sure it doesn’t brown. Deglaze the pan with white wine vinegar, then add the stock. Bring to the boil and turn to a low heat to reduce for about 10 minutes. Add the chopped tomatoes, reduce the heat and stir in the creme fraiche. Leave on a low heat whilst you prepare the greens.
Kale & Capers
Heat 2 tbsp of olive oil until it is smoking. Add the kale and cook on a high heat, stirring all the time, for about 4 minutes or until nicely charred. Remove from the heat and set aside. Put the remaining oil back in the pan and when hot add the capers and cook until they open and pop like popcorn.
Composing your dish
Drain the pasta and add to your sauce, stirring until the sauce lightly covers the pasta. Stir in some parmesan and cracked black pepper as you do so. Plate it up, then top with the kale and some capers. The capers are pretty salty so season the dish with salt to suit your tastes.