Kale pasta with chilli and anchovy
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
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
Method
-
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.
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