Orecchiette With Kale and Breadcrumbs and Pear Salad with Walnuts

Orecchiette is the perfect shaped pasta for this recipe.  Crispy breadcrumbs are stirred into a sauce that is flavored with a bit of red pepper flakes, tender kale and salty anchovies.  Anchovies are a great way to add a salty (and in no way fishy) background to a dish.

Orecchiette with Kale and Breadcrumbs

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Serves: 6 Total Time: 50 minutes


  • Kosher salt
  • Freshly ground black pepper
  • 1 pound Tuscan kale, or other variety (about 2 large bunches), stems trimmed
  • 5 tablespoons olive oil, divided, plus more for drizzling
  • 1 cup coarse fresh breadcrumbs
  • 3 garlic cloves, chopped, divided
  • 2 tablespoons (1/4 stick) unsalted butter
  • 4 anchovy fillets packed in oil, drained
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound orecchiette (little ear-shaped pasta)
  • 1/4 cup finely grated Parmesan or Grana Padano


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