- 250g penne or other tubular pasta
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red chilli, finely sliced (seeds in or out - it's up to you
- 2 garlic clove, finely chopped
- 4 anchovy, finely chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 200g young kale, shredded
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- juice 1⁄2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g Parmesan, half finely grated, half shaved
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
The age of kale
Cooking time for kale depends on its age. Younger stems can be cooked in a little oil; older leaves will need to steam in a splash of water. Anchovies and robust greens are a classic partnership but, if you’re vegetarian, swap the anchovy for some crumbled vegetarian goat’s cheese and just stir it through at the end.
Tenderstems supply five times the amount of potent anti-cancer compounds called glucosinolates than standard broccoli. They are an excellent source of the vitamins A, C and folate and are particularly