Kale pasta with chilli & anchovy

Kale pasta with chilli & anchovy

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(30 ratings)

Prep: 15 mins Cook: 20 mins


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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  • 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



    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…

  • 50g parmesan, half finely grated, half shaved



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


  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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27th Mar, 2020
Really nice meal, even though I had no fresh chilli or parmesan. Instead I used fresh ginger and half a tsp chilli powder. Instead of parmesan I used grated strong cheddar. I was surprised by how lovely these combinations were, zingy, fresh and earthy, will definitely make this again soon.
20th Apr, 2019
Easy delicious store cupboard favourite. Even more delicious with fried garlicky breadcrumbs on top!
R M's picture
22nd Mar, 2019
I always add a whole small tin of anchovies from the shop. Think there are like 8 in a tin. Also can sub broccoli for kale in this recipe too. Kale shrinks during cooking and I often use double the amount of kale in this recipe to make it more leafy. It’s a lovely basic recipe for green leafy veg in place of kale as well. Sometimes I melt about 2 or 3 tablespoons of butter into the olive oil as well. Still good.
9th Feb, 2018
My other half hates all the ingredients in this dish, so it is my go to supper when he is away, absolutely delicious x
Gabriela Gallis
14th Apr, 2017
Will definitely make it again but had i read previous comments i would have added a lot more anchovies !
8th Oct, 2015
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.
13th Jan, 2015
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.
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
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.
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.


creepy_sheep's picture
16th Dec, 2015
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.
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
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.
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
R M's picture
22nd Mar, 2019
More pasta needed because the other ingredients are quite small in amount, the dish won’t be filling enough for some people, but everyone is different. I often use 100g pasta per person when I cook this dish and that’s not even quite enough for some people, who will need a dessert to round it off.
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