Cavolo nero pasta with chilli and anchovy

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.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 5

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

200 g 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
250 g pasta of your choice

Method

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.