Pasta with kale, chilli and anchovy

Lots of cavolo nero ( kale) in the vegebox hunting around for a recipe without having to hunt out extra ingredients hit upon a recipe at The Times online . I suspect may become one of my storecupboard classics with all the ingredients to hand . It tasted almost summery with the kale adding a iron touch salty anchovies and a punch of chilli .

Pasta with kale, chilli and anchovy

Tin of anchovies in olive oil 25g
4 cloves of garlic, finely chopped
Good pinch of dried chilli flakes
Large bag of cavolo nero 300g
300g dried pasta I used linguine
Extra-virgin olive oil
Freshly ground black pepper and sea salt
Parmesan cheese
Juice of 1 lemon, optional

1. In a frying pan, heat the anchovies with their oil. Stir over a gentle heat until they have disintegrated.
2. Add the garlic and chilli flakes, stir for 30 seconds or so, then remove from the heat and set to one side.
3. Bring a large saucepan of salted water to the boil and cook the pasta according to the instructions on the packet.
4. Strip the kale leaves from the tough stems. Discard the stems and roughly chop the leaves.
5. Five minutes before the end, stir in the kale leaves and continue cooking until the pasta is al dente.
6. Drain the pasta and kale then add them to the anchovy mixture.
7. Return to a gentle heat and stir in a good glug of olive oil
8. Stir well and add a little grated parmesan and squeeze of lemon

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