Kale pasta with chilli and anchovy

Name: Kale pasta with chilli and anchovy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Cuisine: italian
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

4.60 (41)

⏱ 35 mins 🍽 Serves 2 🌶 italian ✅ Easy 🏷 Main course

This Italian pasta dish celebrates the classic pairing of salty anchovies and hearty greens. Penne is cooked and then combined with a flavourful base of sizzled red chilli, garlic and anchovies, into which shredded young kale is fried until tender. The finished dish is tossed with olive oil, a splash of lemon juice and both grated and shaved Parmesan cheese for a simple yet deeply savoury main course that serves two.

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

Method

Cook the penne in boiling water. As the pasta cooks, warm half of the olive oil in a separate pan and fry the sliced chilli, chopped garlic and anchovies until they sizzle. Introduce the shredded kale and fry it gently until it softens, using a little water if necessary.
Drain the cooked pasta, keeping back a few tbsp of the cooking water. Combine the pasta and the reserved water with the kale mixture. Stir through the remaining olive oil, the lemon juice and the finely grated Parmesan. Finish the dish by scattering the Parmesan shavings over the top before serving.

Nutrition (per serving)

Calories792 kcal

Fat34 g

Saturates8 g

Carbs98 g

Sugars5 g

Fibre7 g

Protein30 g

Sodium568 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineitalian