Kale Pasta With Chilli Anchovy Recipes
PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE
If you don't have an after-work, go-to pasta dish, this may fill the void. The backbone of flavor comes from pantry staples - a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner. But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
- Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
- Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
- Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 2 grams, Carbohydrate 94 grams, Fat 3 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 5 grams
KALE PASTA WITH CHILLI & ANCHOVY
Anchovies and robust greens are a classic partnership and the saltiness of the fish teams well with pasta
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 8
Steps:
- Boil the pasta. While it's cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and anchovies. Add the kale, then gently fry until tender, adding a drop of water if needed.
- Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated Parmesan. Serve scattered with the Parmesan shavings.
Nutrition Facts : Calories 792 calories, Fat 34 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 1.42 milligram of sodium
PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE
Probably not a pasta dish you'd serve to your kids, but oh my is it delicious! The only thing I might do differently next time (I've made it once) is add some extra kale. And be sure to add the lemon juice and cheese at table; it's divine! From Melissa Clarke in the *New York Times.*
Provided by lecole54
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
- Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
- Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
- Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like Pecorino-Romano or Parmesan cheese, and have some on hand, feel free to shower it on top.
Nutrition Facts : Calories 631.5, Fat 22.9, SaturatedFat 3.3, Cholesterol 6.8, Sodium 556.8, Carbohydrate 87.9, Fiber 4.1, Sugar 3.1, Protein 17.8
PASTA WITH KALE, CHILLI & MASCARPONE
Toss pasta shells with wilted kale, anchovies, slices of fresh chilli and a creamy mascarpone sauce for an quick weeknight dinner
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Using the largest saucepan you have, boil the pasta in salted water following pack instructions and setting a timer. Meanwhile, heat the oil in a large frying pan, add the anchovies and chilli and fry gently for a couple of mins, stirring now and again, until the anchovies dissolve completely in the oil. Stir in the lemon zest and nutmeg and sizzle for a few secs. Stir in the mascarpone and half the lemon juice, then remove from the heat.
- When the pasta has 4 mins left, push the kale into the pasta pan, a handful at a time. It will seem like a lot, but it'll wilt down quickly. Boil just until the kale is bright and tender and the pasta al dente. Reserve 200ml of the pasta cooking water, then drain. Tip the pasta and kale into the mascarpone pan, add the grated cheese and 100ml pasta water, then toss everything together to coat. Add a splash more water if the pasta seems dry. Season to taste. Scoop into bowls and eat straight away.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
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