Ingredients
- 6 ounce penne pasta (or any bite sized shape you like)
- 2 tablespoon extra virgin olive oil, plus some for bread crumbs
- 4 clove garlic, minced
- 1 bunch kale, ribs removed and julienned
- 3/4 cup tomato sauce (or your favorite tomato sauce)
- 3 cup very thin slices crusty bread for breadcrumbs or 3 tablespoons panko
Preparation
Baking Directions:
In a skillet, sauté four cloves of minced garlic in a couple tablespoons of olive oil with sea salt and fresh ground pepper.
When aromas are released, add kale and sauté 3-5 minutes or until just softened.
Add tomato sauce, bring to a boil and set aside.
Meanwhile brush bread slices generously with olive oil and season with sea salt and fresh ground pepper.
Toast at low heat until thoroughly crispy and golden, cool and crush into crispy slivers.
Alternatively, heat a small skillet over moderate heat and add a splash of olive oil.
Add panko, season well and toast until crispy, set aside to cool.
Bring a large pot of well salted water to a boil and add pasta and cook until al dente.
Drain reserving a bit of liquid.
Add pasta to skillet with tomato sauce and add pasta water if mixture appears dry.
Toss in toasted bread crumbs and serve immediately with grated cheese if desired.
