Pasta with Kale, Anchovies and Chilli

Name: Pasta with Kale, Anchovies and Chilli
Yield: Serves 2–3
Ingredients: salt and black pepper; 1 large or 1½ small red chillies, finely sliced (seeds in or out; it’s up to you); 6 anchovy fillets, finely chopped (see tip); 50 g Parmesan, half finely grated, half shaved; 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); 4 tbsp olive oil; 250 g penne or similar pasta; 2 garlic cloves, very finely sliced

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

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 <

Main course
Pescatarian
Pasta

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