Cavolo nero pasta with chilli and anchovy
20 Jun 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
When I cook pasta for supper I always make more than is needed for that meal because the leftovers can be used the following days for salads and other dishes. Cavolo nero pasta with chilli and anchovy is a good example of this - I make it regularly for lunch and use it later too. Even from scratch it only takes 10 minutes to cook - it's very tasty and rather spicy! To make it healthy just use millet, buckwheat or brown rice pasta.
Ingredients
- 200g Cavolo nero, thinly sliced
- 2 tsp olive oil
- 2 garlic cloves, chopped
- 4 anchovy fillets (from a tin)
- 1 red chilli, sliced
- Juice of ½ lemon
- Parmesan cheese, grated
- 250g pasta of your choice
Instructions
- Cook the pasta according to the package instructions, then drain.
- Put the cabbage in a saucepan and pour hot water over it. Bring to the boil then turn off the heat. Cover with a lid.
- In a frying pan, heat the oil and fry the garlic, chilli & anchovies until the anchovies have melted.
- With a slotted spoon, transfer the cabbage to the frying pan and cook for a couple of minutes. Add the pasta and the lemon juice, stir and heat through.
- Serve warm with freshly ground pepper and some grated parmesan scattered on top.
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Categories
- Meal Type: - Everyday - Leftovers - Main - Pasta - Quick & Easy
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Oily Fish
- Health and Diet: - Dairy Free - Gluten Free - Healthy
- Skill Levels: - Easy
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