15 minutes
A quick, flavorful pasta dish with garlic, capers, greens, and a tangy salsa verde.
Extra Virgin Olive Oil, warmed
tablespoons
Garlic Clove, finely chopped
each
Capers, chopped, brined
tablespoons
Kale, roughly chopped
cups
Cooked Pasta, leftover
cups
Salsa Verde
cups
Lemon Juice, freshly squeezed
each
Flaky Sea Salt
to taste
1. Cook Garlic
Heat a tablespoon of olive oil in a skillet over medium heat. Once the oil is warmed, add four finely chopped garlic cloves to the skillet. Cook the garlic for about two minutes, stirring occasionally, until it becomes fragrant and develops a slight golden hue.
2. Add Capers and Greens
Incorporate two tablespoons of chopped, brined capers and two cups of kale into the skillet. Stir them in with the garlic, and cook until the greens wilt down, which should take just a few minutes.
3. Combine Pasta with Mixture
In a large bowl, combine three cups of leftover cooked pasta with the garlicky greens and caper mixture. Add one and a half cups of salsa verde, tossing everything together until the pasta is thoroughly coated with the vibrant sauce.
4. Season and Serve
Squeeze the juice of one lemon over the pasta and sprinkle with flaky sea salt to taste. Serve this cold pasta dish immediately.
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