Penne with Tuscan Kale & Potatoes

[Guest guest]

* Exported from MasterCook II *

 

Massimo's Penne w/Kale & Potatoes

 

Recipe By : Red White and Greens/Faith Willinger

Serving Size : 4 Preparation Time :0:00

Categories : Greens Pasta

Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Tuscan kale, kale, or cabbage

5 quarts water

2 tablespoons coarse sea salt

1 large yellow-fleshed potato, peeled -- cut into

3/4 " cubes

16 ounces spaghetti

2 cloves garlic -- chopped

3 tablespoons extra-virgin olive oil

freshly grated pepper

 

1. Carefully clean the kale, removing tough central ribs and washing

carefully to remove all dirt. Cut the kale or cabbage into thin

strips.

 

2. Bring 5-6 quarts of water to a rolling boil. Add the kale and 2-3

Tbsp salt and cook at a rolling boil for 5 minutes.

 

3. Add the potato to the pot and cook for 5 minutes. Add the pasta

and cook until it offers considerable resistance to the tooth, around

three - quarters of the cooking time.

 

4. While the pasta is cooking put the garlic in a large nonstick

skillet and drizzle with 1 Tbsp extra virgin olive oil. Place the

skillet over moderate heat and when garlic begins to sizzle remove

from heat.

 

5. Drain the pasta and the vegetables, reserving 2 cups of the

cooking water.

 

6. Put the drained pasta and vegetables in the skillet with the

garlic and add 1 cup pasta cooking water. Cook over highest heat

until the pasta is cooked, surrounded by a creamy sauce. Add more

cooking water is sauce dries out.

 

7. Serve pasta in bowls, topped with a drizzle of the remaining

extra virgin olive oil and freshly grated pepper.

 

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NOTES : Massimo was inspired by all my southern Italian potato and

vegetable pastas and suggested that I try a version with Tuscan kale.

As usual, his culinary judgment was right on target and his

Florentine version of a classic from Apulia has become a family

favorite.