Pasta: with Kale and Anchovies

Pasta: with Kale and Anchovies

© Lena Staal

Pasta: with Kale and Anchovies

Pasta: with Kale and Anchovies

© Lena Staal

Ingredients (Serves 4)

400
g
pasta
olive oil
8
anchovy fillets
4
clove
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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