Orecchiette with Greens & Spicy Pangratto

Method

1. 1. For the pangrattato, break or chop the bread up into small pieces.
2. 2. Add the olive oil to a large frying pan and set over a medium heat. Tip in the breadcrumbs and toss to coat. Add the chilli, garlic, rosemary and salt, and cook, tossing regularly for about 6-8 minutes until the breadcrumbs are golden and toasty. Add some more oil as you go if needed. Tip onto a baking tray lined with kitchen paper and set aside.
3. 3. Bring a large pot of salted water to the boil and cook the orecchiette according to the packet instructions.
4. 4. In a large frying pan, add some oil from the anchovies, the anchovy fillets, chilli and garlic and heat, slowly, until the garlic is fragrant and the anchovies have broken down. Add the kale and tenderstem florets and toss to coat. Add a ladle of the pasta water, pop and lid on and leave to steam for a minute or two until tender. Add the butter and another ladle of pasta water to create an emulsion.
5. 5. Add in the cooked orecchiette, one tablespoon of olive oil, half of the pangrattato and toss to coat.
6. 6. Serve in pasta bowls sprinkled with the remaining pangrattato and a drizzle of the remaining oil.

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Ingredients

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