May 30, 2014

pasta with garlicky greens and capers


This pasta is one of my favorites, and my husband's, my friend's, my sister-in-law's, etc.  It is so quick and easy that it has become a staple for when I have people coming over.  It isn't overly complicated, not a lot of prep, and child friendly.  When your guest come over you'll be able to visit instead of spending hours in the kitchen.  It would also make a great side for grilled chicken, fish, or steak.  The capers and parmesan are a perfect finish!

I have a thing for pasta shapes.  I'll admit it.  I'm not the girl that just grabs the spaghetti or bowties and keeps walking.  I may have found my favorite... or let's admit it... one of them.  Meet Italian Campanelle.  

Servings 4-6
Total Time 25 min

  • 1 pound of pasta, small cut (ex. shells or bow ties)
  • 7 ounces of spinach, baby kale, or mixed greens (I used a kale, spinach, and chard blend, but there are many options)
  • 1/2 cup butter (1 stick, don't use margarine or butter from a tub... it's not the same, however if you would like to use half butter half olive oil you can.  Add the olive oil in when you add the pepper flakes and garlic)
  • 5 garlic cloves, peeled and minced
  • 1/2 teaspoon red pepper flakes, more or less to taste
  • 1 heaping teaspoon of sea salt (or kosher salt)
  • 2 tablespoons capers, chopped
  • 1/2 cup grated parmesan cheese


1.  In a large pot, boil water for the pasta adding salt to the water. This will help to replace the salt that is leached from the pasta while boiling.  Cook pasta according to package directions, until al dente.  Drain and return to the pot.

2.  While the pasta is cooking, in a small sauce pan over medium heat add the butter.  Cook for 5-8 minutes, just until it begins to brown.  Add the garlic, red pepper flakes, and salt.  Cook for an additional minute, being careful not to burn the butter.

3.  Add the greens and hot butter mixture to the pasta, stir until well combined, and then cover the pot to allow the greens to wilt.  Let sit for 2-3 minutes while the greens wilt.    

4.  Serve pasta topped with parmesan cheese and.... (drum roll please)... capers!  They are amazing and completely make this pasta... in my book anyway. :)  Enjoy!!

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