Pasta with Kale, Anchovies and Chilli

Preparation info

  • Serves

    2–3

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This simple pasta is a great tonic for a jaded palate. Even if you’re not generally a fan, don’t leave out the anchovies; they melt into the oil and their flavour is subtle and mellow.

Ingredients

  • 200 g kale, stripped from its stems if necessary and torn into pieces (cavolo nero or curly are best for this recipe, but you can use red Russian too)
  • 250 g <

Method

Blanch the kale in a large saucepan of boiling water (2–3 minutes for cavolo nero, 1–2 minutes for curly or 30 seconds for red Russian). Drain well, refresh in cold water and drain again. Squeeze out excess water and chop roughly.

Meanwhile, cook the pasta in salted boiling water according to the packet instructions.

Pour half the olive oil into a large frying pan over a medium