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Pasta: with Kale and Anchovies

Pasta: with Kale and Anchovies
© Lena Staal
Home Food & Drinks Recipes Cooking Pasta: with Kale and Anchovies

Pasta: with Kale and Anchovies

Pasta

In southern Italy, where cabbage is worshiped, this pasta is part of the standard winter repertoire.

Ingredients (4 servings)
400 g pasta
olive oil
8 anchovy fillets
4 handful garlic, peeled, finely sliced
chillies (retain seeds if you desire more heat), finely chopped
300 g savoy cabbage/cavolo nero (or another curly-leafed cabbage variety)
15-20 roasted pine nuts
grated zest and juice of a lemon
50 g Pecorino cheese, grated
  • Bring salted water to the boil and cook pasta al dente according to package instructions.
  • In the meantime, heat olive oil in a frying pan until medium hot. Add four anchovy fillets and cook until they have dissolved, then add the garlic and chillies and fry briefly until everything is fragrant.
  • Add the thinly sliced cabbage, stir well and let it collapse with the lid closed.
  • Remove the lid, add a ladle of pasta cooking water and let it evaporate over high heat.
  • Repeat until the cabbage is soft and the pasta is cooked and a creamy sauce has formed. Drain pasta.
  • Add the pine nuts, lemon zest and lemon juice to the sauce and fold in the pasta and grated cheese.
  • Arrange with the remaining anchovy fillets in warmed plates and serve. 
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