Tomato Kale Pasta

Easy Tomato–Kale Pasta with Sichuan Chili Crisp

Easy Tomato–Kale Pasta with Sichuan Chili Crisp

Ingredients Available at Martha’s Vineyard | Serves 2


  • 2 cloves garlic, peeled and thinly sliced
  • 2 tbs Fly By Jing Chili Crunch
  • 4 Ortiz Anchovy Fillets
  • 2 tbs Canaan Rumi Olive Oil
  • 1 cup lacinato Kale, stem removed and cut into thin strips
  • 2 servings Rustichella Bucatini Pasta
  • 1 jar Frantoi Cutrera Semi Dried Cherry Tomatoes in EVOO
  • kosher salt to taste
  • black pepper to taste
  • grated parmesan reggiano for garnish


Bring a small pot of salted water to a boil. Blanch kale for 30 seconds; then drain and plunge into ice water. Squeeze dry and reserve.

Bring a large pot of salted water to a boil. Cook Rustichella Bucatini until al dente. Before draining, remove 1 cup of the starchy pasta water and reserve. Drain pasta.

While pasta is cooking, in a large skillet sauté garlic, Fly By Jing Sichuan Chili Crisp and Ortiz Anchovy Fillets in Canaan Rumi Olive Oil over medium-low heat. Mash Ortiz Anchovies with back of wooden spoon while cooking, until fragrant, 1-2 minutes. Add blanched kale and cook for 2 minutes.

Add cooked Rustichella Bucatini Pasta to skillet and toss to coat in Anchovy Pepper Mixture. Add drained Frantoi Cutrera Semi Dried Cherry Tomatoes.

Increase heat to medium-high and add half cup of the pasta water. Cook for 2-3 minutes until pan sauce has started to thicken slightly, adding more pasta water if too dry.

Season with salt and pepper.

Garnish with Parmesan Reggiano.