Bring a large saucepan of salted boiling water to a rolling boil. Cook the pasta as per pack instructions. Heat 3 tbsp. of olive oil in a large frying pan over medium heat. Add the sliced garlic and chillies and cook until slightly golden and the aromas are released. Add the breadcrumbs and cook until golden. Remove and keep warm.
Add 2 tbsp. of olive oil and carefully sauté the kale in batches until the kale is wilted and tender, a few scorched ends are even better. Tip in the breadcrumbs and chilli mix and the oil from the Apetina. Add the finely grated zest of orange and a little salt and pepper. Toss in the cheese and the freshly cooked pasta and stir through until well combined.
Serve in warmed bowls with extra Apetina sprinkled over. Who wouldn’t want more of the good stuff?
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