Kale Pasta With Chilli & Anchovy
This recipe combines the comforting flavors of garlic and anchovies with the fresh crunch of young kale, all tossed with perfectly cooked penne pasta. A hint of red chilli adds a gentle kick to this vibrant and wholesome dish.
— Constant Cookbook
Ingredients
- 250g penne or other tubular pasta
- 4 tbsp olive oil
- 1 red chilli , finely sliced (seeds in or out - it's up to you
- 2 garlic cloves , finely chopped
- 4 anchovies , finely chopped
- 200g young kale , shredded
- juice 1⁄2 lemon
- 50g parmesan , half finely grated, half shaved
Instructions
- Boil the pasta. While it’s cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. Add the kale, then gently fry until tender, adding a drop of water if needed.
- Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Serve scattered with the Parmesan shavings.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 792 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 98 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1.42 milligram of sodium
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