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Conchiglie with cavolo nero & anchovies
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350g conchiglie pasta
200g cavolo nero, stalks removed and leaves finely sliced
5 tbsp olive oil
4 garlic cloves, finely sliced
½ tsp dried chilli flakes
4 anchovies in oil
½ lemon, juice
40g parmigiano reggiano, finely grated
1. Put a large pan of salted water on to boil. Boil the pasta for around 10 minutes, or according to pack instructions, adding the cavolo nero leaves for the final 7 minutes. Meanwhile, put a large frying pan over a medium-low heat. Add the olive oil and fry the garlic and chilli flakes for a couple of minutes, until light golden. Drain the anchovies, carefully stir in and fry just enough so that they dissolve in the hot oil. Remove from the heat, squeeze in the lemon juice and season with black pepper.
2. When the pasta is ready, drain it, reserving a mug of the pasta cooking water. Toss the pasta and cavolo nero into the garlic and anchovy oil and add ½ the reserved cooking water to the pan. Stir in the cheese and keep stirring for 1-2 minutes over a low heat, until the pasta is glossy and well coated. If needed, add more pasta water – the sauce should be shiny but not too wet. Serve straight away.
Waste not: Anchovies Melt in a pan over a low heat with a little crushed garlic. Toss through steamed greens before serving or rub over beef or lamb before roasting
Typical values per serving:
This recipe was first published in September 2020.
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