Kale, garlic & anchovy linguine with chilli crumbs

Kale, garlic & anchovy linguine with chilli crumbs

This pasta really couldn’t be any simpler and makes such a delicious store cupboard supper. It’s a recipe easily made with tenderstem broccoli instead - simmer the broccoli with the pasta for the final 3 minutes’ cooking time.

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1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 tsp olive oil
  • 25g panko breadcrumbs
  • ½ tsp Cooks’ Ingredients Pul Biber (or ¼ tsp dried chilli flakes)
  • 125g Essential Kale, thick stalks removed
  • 150g dried Essential Linguine
  • 4 tbsp extra virgin olive oil
  • 4 clove/s garlic, thinly sliced
  • 50g can anchovies in extra virgin olive oil
  • 1 lemon, juice
  • 10g Parmigiano Reggiano, finely grated (optional)


  1. Boil a kettle of water. Heat the olive oil in a frying pan and fry the breadcrumbs for 3-4 minutes, stirring often, until golden. Stir in the pul biber, then tip into a bowl. Wipe the pan.

  2. Put the kale into a colander and pour over the just-boiled water. Cover the kale with a small plate to weigh it down and leave to drain. Cook the pasta according to pack instructions, then drain, reserving 100ml cooking water.

  3. Meanwhile, put the frying pan back over a low heat and add the extra virgin olive oil and garlic. Sizzle the garlic for 2 minutes, without letting it colour. Add the anchovies and their oil, and stir into the garlic, letting them melt. Cook for 2 minutes more, then stir in the kale and heat through for 1 minute.

  4. Tip the cooked pasta, lemon juice and reserved pasta water into the kale pan. Turn the heat up and toss everything together with tongs for 1-2 minutes, until the liquid has evaporated and the pasta and kale are evenly coated in oil. Divide between plates, then scatter over the crispy breadcrumbs and a little cheese, if using.


Typical values per serving when made using specific products in recipe


2,784kJ/ 668kcals



Saturated Fat












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