This pasta comes together in a cinch and is served with a whole oozy burrata on top, making it irresistibly delicious.
Place the bread into a food processor and pulse to coarse crumbs.
Add 30ml olive oil to a sauté pan and heat over a medium high heat.
Add the bread and toast in the oil until golden brown and crisp, stirring often.
Remove the breadcrumbs to a plate lined with paper towels, immediately season the breadcrumbs whilst they are still hot, set aside.
Fill a large saucepan with salted water and bring to a boil over a high heat. Add pasta and cook as per package instructions until al dente.Drain pasta well in a colander.
Meanwhile heat a large sauté pan over medium heat and add the remaining olive oil. Add the garlic and chilli and cook for 20 seconds, just long enough to infuse the oil with their flavours. Add the kale and sauté for about 5-6 mins or until wilted and tender, Season to taste. Add the drained pasta to the sauté pan and stir to lightly coat the pasta.
Serve the pasta in a large bowl, sprinkle over 1/2 the fried breadcrumbs, place the burrata on top of the pasta and top with remaining breadcrumbs.
120g crusts removed weight, day old sourdough bread
90ml olive oil
200g Filotea Lemon Fettuccine
4 garlic cloves, peeled, finely chopped
¼ teaspoon chilli flakes
120g kale, cleaned, stalks removed, leaves roughly chopped
2 x Massimo’s burrata