I love the nutty flavor of whole wheat spaghetti in certain dishes. I particularly enjoy it with sauteed kale. The fact that it's a bit healthier than white pasta is just icing on the . . . err . . . pasta! —Oops! Were you gonna eat that?
- Serves 4
1/2 to 3/4 pounds
whole wheat spaghetti
cloves garlic, finely chopped
good pinch of red chili flakes
white wine (chicken stock or water are fine substitutes)
large bunch Tuscan (Lacinato) kale, thick parts of the stems removed and roughly chopped
Kosher salt and freshly cracked black pepper
pine nuts, toasted
In This Recipe
- Cook the spaghetti according to package directions in a large pot of salted water.
- As the pasta is cooking, heat the olive oil in a large skillet over medium heat. Saute the garlic, stirring constantly, until fragrant, about 1-2 minutes. Add a pinch of chili flakes and saute for another 30 seconds.
- Add the currants and saute until they start to plump up, 1-2 minutes.
- Pour in a splash of white wine and then add the kale. With a microplane, add a few good grates of nutmeg. Season with salt and pepper. Cover the pan and let the kale steam until it has wilted, about 3-5 minutes.
- When the pasta is al dente, toss it with the sauteed kale, adding some of the pasta cooking water if necessary. Sprinkle with the toasted pine nuts and toss again. Serve immediately.