¼ cup extra-virgin olive oil, plus more for serving
4 cloves garlic, smashed flat and peeled
1 Tbsp anchovy paste
1 pound kale, thick ribs removed
Freshly ground black pepper, to taste
1/2 – 3/4 cup coarsely grated Parmigiano- Reggiano
- Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
- When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil, cheese, anchovy paste to the blender. Add a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.