Seasonal local food recipe No 171: Tagliatelle with pine nuts, capers and kale

Angela Hartnett in the Guardian recommends this as a good substitute for a meat sauce for pasta – ‘loads of flavour and sure to satisfy’. For a seasonal twist, you can shave some chestnuts on top.

Serves 3-4

Preparation 5 minutes
Cooking 10-12 minutes

200g kale
370g dried egg tagliatelle
30ml olive oil
1 small onion, sliced
2 cloves garlic, finely sliced
½ red chilli, chopped
2 tsp capers
salt and pepper
grated parmesan
1 tbsp pine nuts

Prepare the kale by tearing the leaves from the stems and cutting them into strips. Blanch them in a large pan of boiling salted water for four minutes, until just cooked. Drain the kale using a slotted spoon and bring the water back to the boil.

Add the pasta and cook as instructed on the packet until al dente. Meanwhile, add the olive oil and onion to a pan and saute for about three minutes. Throw in the garlic and chilli for a further minute. Add the kale and capers, season with salt and pepper and toss everything together.

Remove the pan from the heat and leave to one side while your pasta cooks. Drain the tagliatelle and add it to the kale and onion. Toss well together and finish with the pine nuts and parmesan.

Photo: Sarah Lee for the Guardian

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