Aglio e Olio with Farro Spaghetti, Kale & Hazelnut Breadcrumbs

aglio e oilo with farro spaghetti kale and hazelnut breadcrumbs
  • 4Servings


  • salt and pepper
  • 10 - 12 large tuscan or black kale leaves, stemmed
  • about 1/3 cup EVOO
  • 3 tablespoons butter
  • 3/4 cup panko breadcrumbs
  • 1/4 cup chopped hazelnuts
  • 1/4 cup chopped flat-leaf parsley
  • 1 pound farro spaghetti or whole wheat spaghetti
  • 8 - 10 good-quality jarred anchovies
  • 1 red chile pepper, seeded and finely chopped, or 1 tsp crushed red pepper
  • 5 - 6 cloves garlic, finely chopped
  • freshly grated nutmeg


Bring a large pot of water to a boil, salt it, add the kale and cook until just tender, 3 to 4 minutes. Transfer to a plate with tongs, let cool and thinly slice. Reserve the pot of water.

In a small skillet, heat about 1 tbsp. EVOO, 1 turn of the pan, over medium heat. Add the butter and heat until foaming. Add the panko and nuts and toast until golden, about 5 minutes. Remove from the heat; season with salt, pepper and the parsley.

Bring the reserved pot of water to a boil, drop in the spaghetti and cook to al dente. Drain, reserving 1 cup of the pasta cooking water.

Meanwhile,in a large skillet, heat about 5 tbsp.EVOO over medium heat. Stir in the anchovies until they melt into the oil. Lower the heat a bit, stir in the chile and garlic and cook for 2 minutes. Add the kale; season with nutmeg.

Stir the reserved pasta cooking water into the sauce and kale. Add the pasta and toss for 1 to 2 minutes; season with salt and pepper. Serve the pasta in shallow bowls and top with the hazelnut breadcrumbs.