Chilli and anchovy kale pasta
Thursday, 5th January 2017 by Chen

Serves 4


Small tin of anchovies in olive oil

4 cloves of garlic, finely chopped

Good pinch of dried chilli flakes

500g curly kale

400g pasta, such as penne

Extra-virgin olive oil

Freshly ground black pepper and sea salt

Parmesan cheese, or alternative


In a frying pan, heat the anchovies with their oil. Stir over a gentle heat until they have disintegrated. Add the garlic and chilli flakes, stir for 30 seconds or so, then remove from the heat and set to one side.

Strip the kale leaves from the stalks and roughly shred the leaves. Bring a large pan of water to the boil and cook the pasta according to the instructions. Three minutes before the end stir in the kale leaves. When the pastsa is cooked, drain the pasta and kale thoroughly, then add to the anchovy mixture.

Return to a gentle heat and stir in some olive oil plus pepper and salt to taste. Mix in a handful of grated Parmesan before serving.