Kale pasta with chilli & anchovy

Kale pasta with chilli & anchovy

  • 1
  • 2
  • 3
  • 4
  • 5
(17 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g penne or other tubular pasta
  • 4 tbsp olive oil
    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 cloves, finely chopped
  • 4 anchovies, finely chopped
    Anchovy

    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

    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

    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

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Gabriela Gallis
14th Apr, 2017
3.8
Will definitely make it again but had i read previous comments i would have added a lot more anchovies !
RaspberryLemon
8th Oct, 2015
5.05
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
13th Jan, 2015
5.05
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
29th Nov, 2014
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
14th Oct, 2014
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
17th Nov, 2013
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
10th Mar, 2013
5.05
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
30th Dec, 2011
5.05
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
29th Dec, 2011
5.05
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
23rd Nov, 2011
3.05
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.

Pages

creepy_sheep's picture
creepy_sheep
16th Dec, 2015
5.05
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
8th May, 2014
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
goodfoodteam
19th May, 2014
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.
benry
30th Jul, 2015
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