INGREDIENTS
FOR 2 PEOPLE
7 oz Maxima Penne Rigate N° 66
10.5 oz kale
9 oz burrata
6 anchovies
2 garlic cloves
bread
chili pepper
salt
extra virgin olive oil
DIRECTIONS
Chop the bread roughly. In a sauté pan, drizzle with oil, add some chili pepper, one garlic clove and fry the bread until golden.
Clean the kale removing the stalks. In a sauté pan with some oil and garlic, add the anchovies and cook until they melt. Add the kale, mix and then add some water. Cover with a lid and gently stew until tender. When ready, blend with a hand blender and strain back into the pan, removing the harder fibers.
In a pot, cook the Maxima Penne Rigate in lots of salted boiling water until one minute before the cooking time on the pack. Transfer the pasta to the pan with the kale and add a ladleful of cooking water if necessary.
Plate the pasta, finishing the dish with a piece of burrata and some fried bread crumbs.