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£5.95Price per unit
£1.19/100mlPlease 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.
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.
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.
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.
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
Energy | 2,784kJ/ 668kcals |
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Fat | 42g |
Saturated Fat | 7.3g |
Carbohydrates | 51g |
Sugars | 2g |
Fibre | 7g |
Protein | 17g |
Salt | 2.5g |
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