CSA Week 22 - October 26th - pasta with anchovies, garlic, chilies, and kale

This recipe comes courtesy of Melissa Clark at the New York Times. It's a simple dish that packs a flavor punch from the addition of capers and anchovies, two ingredients to which I have been somewhat of a late arrival.

Pasta with Anchovies, Garlic, Chilies, and Kale
Adapted from here
Ingredients

• 1/3 pound pasta
• 2 tbsp. oil 
• Extra virgin olive oil for drizzling
• 1/4 to 1/2 tsp. crushed red pepper
• 4 cloves garlic, minced
• 2 tbsp. drained capers, patter dry to encourage browning
• 4 anchovy filets
• 1 bunch kale (not a good measurement, I know - I didn't use the whole CSA bunch for mine)  
• Black pepper
• Grated Parmesan (or Clark suggests Pecorino) (optional) 
• Squeeze of lemon (optional)

Directions

• Bring a pot of salted water to a boil and cook the pasta to al dente. 
• Meanwhile, heat the oil in a very large skillet. Add the red pepper and a pinch of salt and cook 1-2 minutes, "until golden."
• Add the capers and anchovies. Let cook until the anchovies have "dissolved" into the oil, smashing them to help them along, about 3-4 minutes.
• Add kale and a splash of water.
• Saute until the kale is wilted, a few minutes. 
• Remove from heat and add black pepper.
• Serve with lemon and cheese (both optional).