Kale pasta with chilli & anchovy

Kale pasta with chilli & anchovy

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(14 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 2
Anchovies and robust greens are a classic partnership and the saltiness of the fish teams well with pasta

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal792
  • fat34g
  • saturates8g
  • carbs98g
  • sugars5g
  • fibre7g
  • protein30g
  • salt1.42g
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Ingredients

  • 250g penne or other tubular pasta
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    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

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 200g young kale, shredded

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • juice 1⁄2 lemon

    Lemon

    le-mon

    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

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Comments (17)

RaspberryLemon's picture
5

This was a lovely midweek pasta dish, all the lemon, olive oil and parmesan makes it delicious, don't skimp on these! I used half a tin of anchovies in olive oil, but next time I would use the whole tin because they melt pretty quickly and I couldn't taste them so much in the end.

ladyknight72's picture
5

I love this recipe! It makes for something quick and easy to cook, and it makes a very nice cold pasta salad type dish as well if you have some left over.

fenuz's picture

Semplice e così gustoso .... grande in inverno come Kale cresce a destra la strada attraverso ... la neve, la grandine e la forza gale winds..here in Galles. Diventerà una cena normale! pusat grosir

venusflytrap's picture

This sounded so lovely, I had to try it, and, it was. I made it more diet friendly and for 1 person with: 60g pasta, 1tsp of the anchovy oil, 4 anchovies, 1 garlic clove, 4 tiny hot chillis, the lemon juice, 55g of quark and 12g parmesan half grated half shaved. It was delicious. I might try it with spinach next. I was really delighted by how much parmesan I got. It made a large lunch. The full recipe must be a large dinner portion.

KaleMonster's picture

Delightfully fresh dish, quick to prepare and tough to mess up. Echoes a Marcella Hazan recipe but in Marcella's recipe the kale is instead broccoli. Both delicious. A hybrid beckons.

mumzylol's picture
5

What a fabulous recipe. Doubled the amount of garlic and anchovies and the flavours really stood out. It's the family's favorite pasta at the moment! I also think that this is a really easy recipe to follow.

klm909's picture
5

Delicious! We made it with cavolo nero and used a whole tin of anchovies (because we love them!)- it was lovely! And extremely simple!

andrebo55's picture
5

Simple and so tasty....great in Winter as Kale grows right the way through...snow, hail and gale force winds..here in Wales. Will become a regular supper!

eleanormayo's picture
3

Slight disappointed with this, but that could easily be my fault as I used white anchovies from the deli counter and I think it would probably be better with the dark ones.

hezifesi's picture
4

Really like kale, always look for new ways to use it.. and this one was faboulous :)

vytran's picture

It's delicious!

spaghettialaguiness's picture
5

Delicious, I added some toasted pine nuts.

missjones's picture
3

I didn't have any kale, so I shredded savoy cabbage up finely instead and added a few capers. It was simple, tasty and full of fresh flavours.

4itchyfeet's picture
5

first time to try kale...
it's surprisingly delicious, it becomes a regular meal in our family now. Simple, Healthy and tasty!!

joanannet's picture

This was the first time I had ever used Kale.....it sounded like something my Gran would cook with during the war! Try this recipe, it's absolutely delicious, and you'll be a convert like me!

joanannet's picture

This was the first time we had ever tried kale.....and what a winner. A beautifully simple recipe and absolutely delicious.

Questions (3)

creepy_sheep's picture
5

I've made this several times now, and it's currently my favourite pasta dish. I usually use wholemeal pasta, add some capers and serve it with grilled fish for a protein boost.

vcrovato's picture

What is making this dish so high in calories and fat? Is it the parmesan? Or the anchovies? I can't imagine it being the kale, I thought it was a superfood!

goodfoodteam's picture

Hi there. It is the combination of anchovies, olive oil and Parmesan along with quite a large amount of pasta. If you would like to reduce this then try allowing just 75g-90g of pasta per person and halve the amount of olive oil, anchovies and Parmesan used. Use extra lemon juice instead. Thanks.

Tips (1)

benry's picture

I think the proportions on this one are a bit out. 125g of pasta is a lot. I typically use 75-80g per person. I also think 25g of Parmesan is quite a lot. I would use about half that amount.

Otherwise this was a lovely meal, really enjoyed it

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