Chilli and anchovy kale pasta

Serves 4


  • Small tin of anchovies in olive oil
  • 4 cloves of garlic, finely chopped
  • Good pinch of dried chilli flakes
  • 500g curly kale
  • 400g penne type pasta
  • Extra-virgin olive oil
  • Freshly ground black pepper and sea salt
  • Parmesan cheese


In a frying pan, heat the anchovies with their oil. Stir over a gentle heat until they have disintegrated. Add the garlic and chilli flakes, stir for 30 seconds or so, then remove from the heat and set to one side. Strip the kale leaves from the stalks and roughly chop the leaves. Bring a large pan of water to the boil and cook the pasta according to the instructions on the packet. Three minutes before the end stir in the kale leaves and continue cooking till the pasta is al dente. Drain the pasta and kale thoroughly, shaking off as much excess liquid as possible, then add them to the anchovy mixture. Return to a gentle heat and stir in some olive oil plus pepper and if you think it needs it a little salt. Mix in a handful of grated parmesan before serving.

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