Rigatoni with Kale and Chilli Oil

Name: Rigatoni with Kale and Chilli Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves: 4
Ingredients: 8—10 small dried chillies (quantity will depend on their heat); sea salt and freshly ground black pepper; 125 ml /4 fl oz/½ cup extra virgin olive oil; 2 tbsp sunflower seeds, toasted, to serve (optional); 5 handfuls of curly kale, tough stalks removed, leaves shredded; finely grated zest of 1 large unwaxed lemon; 3 large garlic cloves, finely chopped; 400 g /14 oz dried rigatoni; 50 g /1¾ oz/¾ cup day-old breadcrumbs

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

A handful of ingredients are transformed into a satisfying dish. Keep any spare chilli oil for frying eggs, salad dressings or stirring into noodles. Store in a sterilized jar in a cool, dark place.

Ingredients

400 g /14 oz dried rigatoni
50 g /1¾

Pasta
Vegan

Method

To make the chilli oil, pour the oil into a small pan, add the chillies and heat gently for 5 minutes. Remove from the heat and leave to infuse for at least 30 minutes.
Bring a large pan of salted water to the boil and cook the pasta. Drain, reserving 100 ml/