Garlicky Linguine With Cabbage Anchovy Recipes

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PASTA WITH CARAMELIZED CABBAGE, ANCHOVIES AND BREAD CRUMBS



Pasta With Caramelized Cabbage, Anchovies and Bread Crumbs image

This dish is hearty and robust, with a savory backbone from the anchovies, sage and pecorino, as well as a bite from the red chile flakes. (A note to anchovy haters: add them anyway. They dissolve into the sauce and add complexity without any fishiness.) Although I used regular pasta, I think farro pasta or whole-wheat pasta would also have stood up to the brawny flavors of the dish. Or, if you wanted to take this in a meatier direction, you could substitute bacon for anchovies, reducing the olive oil and using some of the bacon fat to cook the cabbage. Pork products and cabbage are a match made in heaven, or at least in much of Eastern Europe.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

5 garlic cloves, peeled and crushed
2 tablespoons unsalted butter
4 anchovy fillets
1/2 cup coarse bread crumbs
1 tablespoon finely chopped fresh sage
1/4 teaspoon black pepper, plus more, to taste
Kosher salt, to taste
1 pound dry penne
1/3 cup extra virgin olive oil
1/2 teaspoon red chile flakes
8 cups shredded cabbage
2/3 cup grated pecorino or Parmesan.

Steps:

  • Mince one garlic clove. Melt the butter in a small skillet over medium heat. Add the anchovies and cook, mashing with a spatula, until they dissolve into the butter. Stir in the minced garlic and cook until fragrant. Stir in the bread crumbs and sage and cook until bread is golden brown, about 2 minutes. Season with black pepper.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until barely al dente. Drain.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the remaining garlic and cook until golden brown. Add the chile and cook until fragrant. Stir in the cabbage and cook, stirring occasionally, until it begins to caramelize, about 10 minutes. Toss in the pasta and bread-crumb mixture and heat through, then quickly toss in the cheese and remove from heat. Season with salt and more pepper, if desired, and serve immediately.

Nutrition Facts : @context http, Calories 550, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 22 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams

GARLICKY LINGUINE WITH CABBAGE & ANCHOVY



Garlicky linguine with cabbage & anchovy image

This thrifty pasta dish of Savoy greens and crispy 'pangrattato' breadcrumbs is delicious in its simplicity

Provided by Silvana Franco

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 10

400g linguine or spaghetti
1 small Savoy cabbage , cut into 1cm-wide slices
4 tbsp olive oil
5 garlic cloves , thickly sliced
50g can anchovy in olive oil
large pinch crushed chilli flakes
1-2 tbsp olive oil
50g fresh white breadcrumb
4 tbsp finely chopped parsley
2 tbsp freshly grated pecorino or Parmesan

Steps:

  • Cook the linguine in a large pan of boiling, salted water following pack instructions, adding the cabbage for the final 4 mins of cooking time.
  • Meanwhile, heat the oil in a very small saucepan and gently cook the garlic. As soon as it starts to turn golden, lift out with a fork and set aside - it's very important that the garlic does not brown or it will spoil the flavour of the oil.
  • Add the anchovies and their oil, and cook for 1-2 mins, mashing with a fork. Add about 150ml of hot water (take a ladle or two from the pasta pan) and simmer very gently until the pasta is ready.
  • To make the crumbs, heat the oil in a large pan and cook the bread and parsley, stirring frequently, for 5 mins until crisp and golden. Mix in the cheese.
  • Drain the pasta quite lightly and return to the pan. Add the anchovy sauce, garlic, chilli and plenty of black pepper. Toss well to combine, then divide between bowls, scatter with the hot crumbs and serve.

Nutrition Facts : Calories 622 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium

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