Recipes

Ingredients (6 Servings)

  • 300g orecchiette (or any short pasta)
  • 4 tbsp extra virgin olive oil
  • 2 slices of crusty bread crusts removed and blitzed into breadcrumbs
  • 2 fat red chillies deseeded and thinly sliced
  • 5 cloves of garlic, thinly sliced
  • 6 anchovies, chopped
  • 200 g cavolo nero (or kale)
  • 1 lemon zested and juiced

Nutritional values (per serving)

Calories530 kcal
Fat16 g
Sodium782.0 mg
Carbohydrates77 g
Protein17 g
Phosphorus150 mg
Potassium267 mg

Directions

Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Meanwhile, heat 1 tbsp oil in a large frying pan and add the breadcrumbs. Toast until they are golden and crispy, then tip out onto a plate and set aside. Wipe the pan clean with kitchen paper.

Heat another 2 tbsp oil in the pan and add the chilli, garlic and anchovies. Sizzle for 1-2 mins but don’t let the garlic brown. Add a drizzle of the oil from the anchovies, stir and set the pan aside.

When the pasta has 2 mins to go, add the cavolo nero. Remove a cup of cooking water before draining the pasta, then tip it into the frying pan and return to the heat. Add a splash of cooking water, the remaining 1 tbsp oil (along with another drizzle from the anchovies if the pasta looks dry) and the lemon zest and juice. Season well and cook for 1-2 mins, tossing everything together and adjusting the seasoning if necessary. Serve in bowls scattered with the pangrattato (bread crumbs).