Whole Wheat Pasta With Caramelized Onion, Kale & Garlicky Bread Crumbs
Submitted by happyzhangbo
Rustic whole wheat pasta loaded with deeply caramelized onions, wilted kale, melted anchovies, and crunchy garlicky breadcrumbs. Simple Italian-inspired comfort in under 45 minutes.
YIELD
3 servingsPREP
8 minCOOK
28 minREADY
42 minThis is peasant food at its absolute finest. The kind of dish Italian grandmothers have been making for centuries with whatever’s in the pantry.
Sweet, jammy caramelized onions. Earthy kale wilted until silky. Anchovies that melt into the background and add nothing but deep, savory richness. And on top of it all, a shower of golden, garlicky breadcrumbs that shatter with every bite.
No cream. No heavy cheese sauce. Just good ingredients cooked with care and tossed with whole wheat pasta.
It works warm straight from the pan or chilled the next day as a pasta salad. Honestly, it might be better cold.
Chef Tips
- The anchovies dissolve completely into the butter and oil. If you think you don’t like anchovies, this is the dish that’ll change your mind. They add savoury depth, not fishiness.
- Give those onions a full 18 minutes. Rushing caramelization gives you browned onions, not caramelized ones. There’s a real difference in sweetness and silkiness.
- Toast the breadcrumbs until they’re a deep golden, not just lightly coloured. That crunch is doing all the textural heavy lifting in this dish.
- Drizzle your best extra-virgin olive oil over the finished pasta right before serving. This is where a quality oil really shines.
Ingredients
Directions
In a large skillet over medium heat, melt the butter or heat up the olive oil.
Stir in 3 anchovies to the skillet, cook until melted, about 2 minutes.
Stir in the garlic and cook 1 minute.
Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.
Clean and dry the skillet and return it to a medium-high heat stove.
Add the oil, the onion and a pinch of salt.
Cook, stirring occasionally, until very soft and caramelized, about 18 minutes.
Chop the remaining 2 anchovies and put them to the skillet.
Cook until melted.
Stir in the kale or Swiss chard, a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions. Drain well.
Toss with the kale mixture and bread crumbs, season with salt and pepper and drizzle with extra-virgin olive oil.
Serve warm or chilled.
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