Orecchiette with Garlicky Kale and Breadcrumbs; a hearty, flavor-packed pasta ready in about 45 minutes. vegetarian w/ vegan & gluten free options
You’d hardly know it by the few pasta recipes I’ve shared on Vanilla And Bean, but I absolutely am a fan. Moderation is key. So when I do have pasta, I completely swan dive in. But of course, almost always include something green in it.
There’s no shortage of inspiration in the latest issue of Bon Appétit Pasta. I’ve been playing with and adapting several recipes to make them vegetarian and a few vegan. I find cauliflower an easy swap for things like shrimp and fish due to its tender texture. Anchovies make their way into pasta recipes as well, but I find capers to be a fabulous stand in for that briny, umami flavor I’m after.
But it’s the breadcrumbs Bon Appétit highlighted in several recipes that gave me complete heart eyes. That salty-garlicky crunch sprinkled over saucy pasta plus more on the side… Something so simple, how could I have overlooked these crunchy powerhouses of texture and flavor?
Since I’ve Sourdough on hand from baking adventures, and kale from local farm trips, there was enough raw material for me to play with.
For Orecchiette with Garlicky Kale and Breadcrumbs, I changed a few things from Bon Appétit’s original recipe. I find some pasta recipes too heavy on pasta and not enough veggies. So I tend to modify in favor of veggies…
but still with ample pasta.
From the original recipe, I cut the amount of pasta and parmesan in half, but retained the full pound of kale (two bundles) and a cup of breadcrumbs. I also cut back on oil by 1 Tbs for toasting breadcrumbs, sub capers for anchovies and add a hearty squeeze of lemon just before serving.
I found the pasta/veggie ratio to be a good balance using these modifications, with plenty of breadcrumbs left for additional sprinkling.
While this recipe is simple enough to make, there’s several things going on, on the stove top, that will require a bit of multitasking. Start by preparing all the ingredients, putting a large pot of water on to boil, then toasting the breadcrumbs on the stove-top first. Use previously frozen or day old bread. If you can get your hands on sourdough, all the better!
Once the water is up to a boil, blanch the kale, cool, squeeze out the water then chop.
Blanching serves several purposes here:
- Cleans and washes away pesky hidden dirt and debris.
- Destroys the enzymes that turn the veggies brown and mushy when cooking longer.
- Helps retain its bright green color and nutrients.
The last few things to do is cook the pasta, make the sauce, then mix all the components together with pasta water, breadcrumbs, and parmesan.
The sauce is incredibly fragrant and simply sublime. It starts with butter and olive oil, then, capers and pepper flakes are sprinkled in. Using the back of a heat proof jar, gently mash the capers until the sauce begins to thicken (take in a deep breath of deliciousness). During the last few minutes of cooking, garlic is added, the blanched kale, and a bit of water.
Finally, all the components are tossed together; pasta, kale, sauce, pasta water, parmesan and breadcrumbs.
A Few Recipe Notes:
- Use whatever pasta shape you have on hand, gluten free if needed. With this recipe, I like penne or orecchiette.
- This recipe is best enjoyed fresh. I find with freezing or storing overnight, while it still tastes good, the kale loses it’s bright green color.
- Be sure to retain the pasta cooking water, so it can be used in the sauce. It helps leave a beautiful glossy coat on the pasta and flavor the recipe.
- Enjoy with a bottle of your favorite wine. I like a good red blend.
- Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). BelGioioso vegetarian Parm can be hard to find, but Organic Valley is more widely available and Stella offers a vegetarian friendly Parm. I found this comprehensive list that shows brands who produce vegetarian friendly parmesan cheese. For more information, check directly with your preferred cheese maker.
Orecchiette with Garlicky Kale and Breadcrumbs
Orecchiette with Garlicky Kale and Breadcrumbs; a hearty, flavor-packed pasta ready in about 45 minutes. *Just about any pasta will work here, including gluten free! I like how the little orecchiette cup the capers and breadcrumbs. vegetarian + vegan option
Ingredients
- 1 lb (450g) Lacinato Kale aka dinosaur kale - about 2 bunches, destemed* (see note)
- 1/2 tsp Sea Salt divided, + more for pasta water
- 1 C (75g) Fresh Breadcrumbs *see note
- 4 Tbs Olive Oil Divided
- 3 Cloves of Garlic , microplaned, about 2 tsp
- 2 Tbs Unsalted Butter , use vegan butter for vegan option
- 4 Tbs Capers drained
- 1/4 tsp Red Pepper Flakes
- 8 oz (225g) Pasta , I like orecchiette or penne, gluten free if needed
- 1/4 C (36g) Grated Parmasean ** (see note) plus more for serving, leave out for vegan option
- 1 Lemon
Instructions
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Put a large stock pot of water on to bring to a boil. Once boiling, working in two batches, blanch the kale for 4 minutes. Remove from the pot with tongs, setting it aside on a sheet pan to cool. Reserve the water for cooking the pasta. Once the kale is cool, press out as much water as possible and chop into bite size pieces. Set aside.
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Meanwhile, mix fresh breadcrumbs with 2 Tbs of olive oil and 1/4 tsp salt in a large 10" (25cm) skillet (with high sides - 2 1/2" to 3" (6cm)). Toast breadcrumbs on medium-low for about 5 minutes tossing and moving the breadcrumbs around in the pan two or three times. Add 1/2 the garlic and stir, pressing the garlic in, and moving the breadcrumbs around the pan for another 2-3 minutes or until golden and crunchy. Season with a few grinds of pepper. Transfer to paper towels on a plate to soak up any oil. Set aside. Wipe out the pan (you'll use it to make the sauce) and set aside.
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Bring the kale water back to a boil, adding more water if needed, add a heavy pinch of salt and cook the pasta according to package directions or until al dente. If using orecchiette, the little pieces of pasta tend to stick together. Stir several times while cooking to separate the spooners! Drain the pasta and reserve at least 2 C (470g) of pasta water.
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Meanwhile, in the same skillet used to toast the breadcrumbs, heat the butter and remaining 2 Tbs of olive oil on medium-low until melted. Add capers and pepper flakes. Mash the capers, gently (I use the bottom of a heat proof jar - like Ball). Cook, mashing for about 2 minutes. The sauce will begin to thicken. Add the remaining garlic, cooking another minute, stirring. Add the kale, 1/4 tsp of salt and 1/2 C (118g) of water to the caper mixture, stirring 2-3 minutes to heat through.
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To Assemble: Add the drained pasta to the kale mixture plus about 1/2 C (118g) of pasta water, stirring, adding more pasta water until the pasta is glossy. I add about 1 1/2 C total, but if you feel the pasta could use more, add about 1/4 C more at a time. Stir in the parmesan and breadcrumbs, and squeeze 1/2 a lemon over the pasta. Stir. Taste for salt and adjust as needed. Serve immediately with extra breadcrumbs, lemon wedges, fresh ground black pepper and parmesan for sprinkling on the side.
Recipe Notes
*Fresh Breadcrumbs: Simply whirl several slices or chunks of bread (at least 4 oz/113g) in a food processor until they're broken down into crumbs. They're ready to toast in the recipe! Store any leftover crumbs in the freezer.
**Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). BelGioioso vegetarian Parm can be hard to find, but Organic Valley is more widely available. I found this comprehensive list that shows brands who produce vegetarian friendly parmesan cheese. For more information, check directly with your preferred cheese maker.
While I've frozen this recipe and stored it in the fridge for a few days, it tastes best right off the stove. Store in a lidded container, in the refrigerator for up to three days.
Recipe adapted from Bon Appetite 2017 Pasta Issue.
yummm! This sounds amazing!
This was an excellent side to our salmon. I will fix it by itself next time. Loved the fresh breadcrumbs with the parmesan and the slight spice from the red pepper flakes.
So happy to hear, B. The red pepper gives it a subtle kick is a lovely way! Thank you for your note!
oh my! This pasta looks divine! and you made homemade breadcrumbs!!! I LOVE THAT! My mouth is drooling over this recipe, it looks so good. I am seeing a few recipes with breadcrumbs and I gotta try it soon! Thanks for the inspiration :)
It’s the homemade breadcrumbs that take it over the top, Amisha! I know you’d looove this my dear! xo
yes, yes, I love that pasta issue too! What a great idea to swap capers in for the anchovies. (I have to admit I close my eyes and pinch my nose every time I add anchovies to anything!) Breadcrumbs are everything, aren’t they? Texture, crunch, and makes it look so pretty too. I’m with you, pasta is such a comforting dinner, and all is fine in moderation. :)
It’s SO good, right? Oh yes, the breadcrumbs… everything! I now keep them stocked in the freezer – lol! Indeed, fine in moderation. :D
This is so my kind of pasta!! I love the greens, garlic and crunch of the breadcrumbs! I probably eat pasta more than I should, but I agree, greens make it much more acceptable haha :) Can’t wait to see what other recipes you adapt!
Thank you Izzy! It has so much texture and those capers give it a really nice flavor. I hope you enjoy the recipe!
Traci, I am in love with these stunning photos! Everything about the styling and composition is brilliant… these photos deserve to be on the cover of Bon Appetit :)
Thank you for your sweet words and encouragement, Sarah. It means so much! xo
This is such a beautiful blog post. I was mesmerised by each step of the process. It looks like a delicious bowl full lovely!
Hiiii Lucy! Thank you so much… ! I hope you enjoy the recipe.
I love this, Traci! Give me pasta with greens anytime. I love the sauce as well – delicate and flavorful. I’ve been seeing pasta recipes that use breadcrumbs as toppings and been meaning to try it – you this is totally inspiring me – will be making soon! Pinning too!
I like that description, Geraldine… delicate and flavorful! You’re going to love those breadcrumbs! Thank you for your pin xo
This sounds *delicious*. Pasta with greens and garlicky breadcrumbs and briny capers? Oh my goodness. Unfortunately I’ve never seen orecchiette in stores in The Bahamas – been wanting to try it for so long! – so I’ll have to make this with some other shape asap. Also, I think we’re in the same pasta-in-moderation boat; every time I have some I’m swooning!
Thaaank you Gabrielle! Penne would be a fabulous sub.. or really, any pasta with a bit of surface area to hold on to the kale and capers. No doubt, pasta is pure comfort food!
Tom and I both love pasta. It’s reserved for special occasions though. I love how you decreased the amount of pasta and upped the kale, and added Tom’s all time fave, capers! We would both totally enjoy this Traci! A little fib that the kale is spinach, but he’ll never know.
Right… it’s just not something I can have every night… or every week for that matter. But oOhhh the cravings. Oh yes, the capers! Such a nice surprise. I love them too. Spinach will be delicious in this, Mary Ann!
I could never choose a favorite but Orecchiette is definitely at the top! This is a dish I could eat too often! ;) Delicious, my friend! :)
I hear you Annie and just seeing your homemade fettuccine reminded me of how much I adore it too! SO many! I’ve gotta get my hands on a pasta roller ASAP! xo
Love the idea of adding some flavor filled breadcrumbs to really spice up this pasta dish. Love all your step by step photos too!
Thank you, Karen… the breadcrumbs are such a simple way to make pasta even more inviting (if that’s even possible).. but they add such great texture and crunch!
I love how you made this recipe your own-that’s what it’s all about! Mashed capers-yum! Thanks for the reminder about the Great Backyard Bird Count. My friend just lost her cat of many years and this may help alleviate some of her sadness for a bit especially since her yard is filled with all sorts of birds.
Yeah, those capers, Jean! Briny, salty… my mouth is watering! LOL! Your friend’s yard is an excellent place to count (I’m sorry to hear about her cat… it’s so hard). We’ll start Saturday counting from the window, with a cup of coffee.. then move on to the Skagit Flats where snow geese and trumpeter swans hang out this time of year. We also expect to see 1 million wiegons! (they topped the Christmas bird count!)
Sigh, the little ears are absolutely my favorite pasta, and this recipe is perfect. But I can’t talk now, I’m counting birds!
Love those little ears! Right? So happy you’re counting birds this weekend too! We’re 100% rain for the next few days, Deb, so we’ll be counting in the rain :D !
I never think to add breadcrumbs to pasta! I have to start doing that. And trying out more shapes – I always seems to stick with my go-to penne or spaghetti. This looks so fresh and has me wishing for Spring!
Right? What a brilliant idea. It’s a one dish meal. You got your carbs, greens, fat, loaf of bread! LOL – could we call this a bliss bowl? Yes on the shapes! There are SO many and it seems grocery stores are pretty well stocked on the vast array of choices. I’ll try rigatoni next (I’ve not tried it!).
I love Orecchiette, this looks like the most incredible pasta dish! :)
Thank you Laura! I love it too… but, any pasta for that matter! lol…