I was originally was going to add this recipe to the “Spaghetti Book,” which BTW is set for a March 15th release, but figured I would share it here instead. Credit for this goes to restauranteur, Donatella Arpaia. The online recipe uses buckwheat bucatini, but suggest that whole wheat fettuccine or tagliatelle would work as well. Visit her website at http://www.donatellaarpaia.com.
1 bunch kale, stems removed
1 pound buckwheat bucatini or whole-wheat fettuccine or tagliatelle
6 large red-skinned potatoes, washed, peeled and sliced 1/4″ thick
2 tbsp extra virgin olive oil
6 garlic cloves, thinly sliced
1/4-1/2 tsp red-pepper flakes (to taste)
6 ounces taleggio or fontina cheese
Pinch of ground nutmeg
Kosher salt and freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano (optional)
2 oil-packed anchovy fillets or 1 tsp anchovy paste (optional)
If you have yet to try taleggio, you are missing out!
Bring a very large pot of generously salted water to a boil. Add the kale and cook for 3 minutes. Transfer the kale to a colander using a slotted spoon, and rinse under cold running water. Squeeze dry and coarsely chop.
Add the bucatini to the boiling water, cook for 3 minutes, then add the potatoes to the same pot. Cook about 7 minutes more, until the pasta is still firm and chewy, al dente.
Meanwhile, heat the olive oil in a large skilled over medium-high heat.
Add the garlic, anchovies (if using), and red-pepper flakes. Sauté, stirring, about 2 minutes, until the garlic is soft and fragrant.
Add the kale and cook, stirring once or twice, for 2 to 3 minutes.
Transfer the bucatini and potatoes to the skillet using a large spider or skimmer. Add 1/2 cup of the cooking water, 1/2 tsp salt, plenty of pepper and the nutmeg.
Toss to blend, then scatter the Taleggio and Parmigiano (if using) over the pasta, cover the pan, and remove from the heat. Let stand for 1 minute to allow the cheese to melt slightly. Serve warm.