Kale pasta with olives, garlic and chili

Wash the kale, tear the leaves off the stems with your hands into small pieces.

Add a tablespoon of rock salt to boiling water; add the fusilli and the kale together and stir so the pasta does not stick; cook about 10 minutes (per the packet).

Put four tablespoons of extra virgin olive oil in a saucepan, add two crushed garlic cloves and at once a tablespoon of pasta water so the garlic does not burn.

Crush in the pitted olives, add half the dry chili, and cook on medium-low a few minutes without burning the garlic.

Add the drained pasta and kale with about half a mug of pasta water, mix gently, add the rest of the chili and pepper, and toss.