Lumaca Rigata Pasta with Capers & Garlic Bread
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Lumaca Rigata Pasta

with Capers & Garlic Bread

25 MIN
2 Servings
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Vegetarian
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From the Test Kitchen

This lightly creamy lumaca rigata pasta gets pops of briny flavor from capers. We’re serving it with an irresistible side of garlic bread—simply baguette slices drizzled with a combination of olive oil, garlic, parmesan, and Italian seasoning, then oven-toasted.

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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Lumaca Rigata Pasta with Capers & Garlic Bread
Title
time-saving
tips & techniques
Kale
Capers
How to Make Sure Your Pasta is Al Dente
Parmesan Cheese
Baguette
Garlic
How To: Peel Garlic
Tomato Paste
Italian Seasoning
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the baguette. Peel the garlic. Finely chop 1 clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the remaining clove. Remove and discard the stems of the kale; roughly chop the leaves.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

.

Make the garlic bread:
3 Make the garlic bread:

While the pasta cooks, line a sheet pan with aluminum foil. Place the halved baguette on the foil, cut side up. To make the garlic oil, in a bowl, combine the garlic paste, half the Italian seasoning, half the cheese, and 2 tablespoons of olive oil; season with salt and pepper. Evenly top the baguette with the garlic oil. Toast in the oven 6 to 8 minutes, or until the baguette is lightly browned and crispy. Remove from the oven. Loosely cover with aluminum foil to keep warm.

Cook the kale:
4 Cook the kale:

While the baguette toasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and remaining Italian seasoning. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the chopped kale and 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the kale is wilted. Turn off the heat and season with salt and pepper to taste.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked kale, cream (shaking the bottle before opening), and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the garlic bread on the side. Garnish the pasta with the remaining cheese. Enjoy!

Tips from Home Chefs

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Lumaca Rigata Pasta

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the baguette. Peel the garlic. Finely chop 1 clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the remaining clove. Remove and discard the stems of the kale; roughly chop the leaves.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

.

Cook the pasta:
Make the garlic bread:
3 Make the garlic bread:

While the pasta cooks, line a sheet pan with aluminum foil. Place the halved baguette on the foil, cut side up. To make the garlic oil, in a bowl, combine the garlic paste, half the Italian seasoning, half the cheese, and 2 tablespoons of olive oil; season with salt and pepper. Evenly top the baguette with the garlic oil. Toast in the oven 6 to 8 minutes, or until the baguette is lightly browned and crispy. Remove from the oven. Loosely cover with aluminum foil to keep warm.

4 Cook the kale:

While the baguette toasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and remaining Italian seasoning. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant. Add the chopped kale and 1 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the kale is wilted. Turn off the heat and season with salt and pepper to taste.

Cook the kale:
Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked kale, cream (shaking the bottle before opening), and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the garlic bread on the side. Garnish the pasta with the remaining cheese. Enjoy!

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