Spaghetti Pomodoro with Kale and White Beans

By Jamie Vespa

Spaghetti Pomodoro with kale, white beans, and garlicky breadcrumbs comes together in just 30 minutes. Both kids and adults will love this simple pomodoro pasta for easy weeknight dinners.

Ingredients

• 2 Tbsp. unsalted butter
• 2 Tbsp. extra-virgin olive oil, divided
• 4 minced garlic cloves, divided
• 1 cup Panko breadcrumbs
• 6 Tbsp. grated Parmesan cheese, divided
• 4 oz. diced pancetta* (sub shiitake mushrooms if making vegetarian)
• 1 large shallot, finely chopped
• 1/2 tsp. crushed chili flakes
• 1/2 tsp. each kosher salt and black pepper
• 1/2 tsp. each kosher salt and black pepper
• 1 bunch lacinato kale, stemmed and roughly chopped
• 1 (28-oz.) can DeLallo San Marzano Tomatoes
• 1 (15-oz.) can navy beans, rinsed and drained
• 1 lb. DeLallo Semolina Spaghetti
• Fresh basil for serving

Instructions

1. 1

   Heat butter and 1 Tbsp. of the olive oil in a large skillet over medium heat. Once hot, add two cloves of the minced garlic, and cook 1 minute, until aromatic. Stir in breadcrumbs and 3 Tbsp. of the Parmesan cheese; cook until golden and toasted, stirring occasionally, about 4 to 5 minutes. Transfer breadcrumbs to a bowl and return pan to medium heat.

2. 2

   Add remaining 1 Tbsp. oil to pan. Once hot, add pancetta, and cook 3 to 5 minutes, until crispy. (While pancetta cooks, this is a good time to bring a large pot of salted water to a boil.) Add shallots, remaining 2 garlic cloves, chili flakes, salt, and pepper to pan with pancetta; cook 2 to 3 more minutes, until shallots soften. Stir in kale; cook 1 to 2 minutes, until leaves start to soften.

3. 3

   Add San Marzano tomatoes and white beans to pan; stir to combine. Cover, and gently simmer over medium-low heat. At this point, your pasta water should be boiling. Add the spaghetti and cook until al dente. Prior to draining, reserve 1 cup of pasta cooking water, and drain remaining. Return spaghetti to pot, and carefully pour skillet of pomodoro sauce over spaghetti. Gradually stream in reserved pasta cooking water, tossing constantly, until sauce begins clinging to noodles. Sprinkle in remaining 3 Tbsp. parmesan cheese. Adjust seasonings as needed.

4. 4

   Arrange a serving of pasta on a plate, and garnish with fresh basil and a spoonful of garlicky breadcrumbs.