Organic Gigli Toscani with Kale & Olives
Be surprised with the amount of flavor this recipe has using two simple ingredients: kale and olives! If you’re not sure about kale, this is a must-try! The best part? You can enjoy this dish hot or chilled as a very unique twist on a pasta salad. Quality ingredients are absolute key – and don’t forget the importance of a delicious extra virgin olive oil!
- Preparation time
- Cooking time
- 8.8oz/250g Bella Italia Organic Gigli Toscani pasta
- 1 bunch kale
- 1 medium jar olives (your choice)
- 6 tablespoon extra-virgin olive oil
- 1 tblsp rock OR sea salt
- 1 teaspoon dry chilli
- 1 garlic clove
- Water for boiling pasta
HOW TO PREPARE
Start by adding water to a large pot, leaving some space at the top. While waiting for the water to boil, remove the kale leaves from the stems and break into chunky pieces.
Once the water boils, add a tablespoon of rock salt and mix using a wooden spoon until it dissolves. Add 8.8oz/250g Organic Gigli Toscani pasta to the pot of boiling water and cook for 8 minutes as shown on the packet instructions.
While the pasta is cooking, add the kale to the same pot and stir through. Leave to cook together until the pasta is ready – by this time, the kale will be tender too.
In the meantime, put your pan on the stove at a medium-low heat and add 4 tablespoons extra virgin olive oil. Add the olives to your pan along with a teaspoon of dry chili and a crushed garlic clove. Mix this together using a wooden spoon and let it gently sauté for approx. 30 seconds.
Strain the pasta and kale using a colander and then transfer straight into the pan.
Add another 2 tablespoons (or a generous drizzle) of extra virgin olive oil and toss together well.
Serve immediately! Using a large spoon, add the amount desired to a flat plate or bowl. Add some cracked pepper if you desire, or even a sprinkle of grated Pecorino Romano cheese… YUM! This can also be served cold and is just as delicious!