Buckwheat Bucatini with Kale and Taleggio

Buckwheat Bucatini with Kale and Taleggio



  • 1 bunch kale, stems removed
  • 1 pound buckwheat bucatini or whole-wheat fettuccine or tagliatelle
  • 6 large red-skinned potatoes, washed, peeled and sliced 1/4″ thick
  • 2 tbsp extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1/4-1/2 tsp red-pepper flakes (to taste)
  • 6 ounces Taleggio or fontina cheese
  • Pinch of ground nutmeg
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmigiano-Reggiano (optional)
  • 2 oil-packed anchovy fillets or 1 tsp anchovy paste (optional)


  • Bring a very large pot of generously salted water to a boil. Add the kale and cook for 3 minutes. Transfer the kale to a colander using a slotted spoon, and rinse under cold running water. Squeeze dry and coarsely chop.
  • Add the bucatini to the boiling water, cook for 3 minutes, then add the potatoes to the same pot. Cook about 7 minutes more, until the pasta is still firm and chewy.
  • Meanwhile, heat the olive oil in a large skilled over medium-high heat.
  • Add the garlic, anchovies (if using), and red-pepper flakes. Sauté, stirring, about 2 minutes, until the garlic is soft and fragrant.
  • Add the kale and cook, stirring once or twice, for 2 to 3 minutes.
  • Transfer the bucatini and potatoes to the skillet using a large spider or skimmer. Add 1/2 cup of the cooking water, 1/2 tsp salt, plenty of pepper and the nutmeg.
  • Toss to blend, then scatter the Taleggio and Parmigiano (if using) over the pasta, cover the pan, and remove from the heat. Let stand for 1 minute to allow the cheese to melt slightly. Serve warm.
  • Ingredients


Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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