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Kale pasta with chilli & anchovy

Kale pasta with chilli & anchovy

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal792
fat34g
saturates8g
carbs98g
sugars5g
fibre7g
protein30g
low insalt1.42g
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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

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

HEALTHY BENEFITS

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

Goes well with

Recipe from Good Food magazine, April 2008

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A star rating of 4.7 out of 5.34 ratings
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