Ingredients
9 total- 500 g of orecchiette pasta
- 400 g of kale
- 8 anchovy fillets, chopped
- 6 cloves of garlic
- 80 g of parmesan, shaved
- 4 tbsp of olive oil, plus more for drizzling
- 1 tsp of chilli flakes
- 2 tbsp of capers
- 1 squeeze of lemon
Method
5 stepsStep 1
Bring a saucepan of salted water to the boil and tip the pasta in.
Step 2
While the pasta cooks, heat the oil in a large frying pan over a medium heat. Add the chilli with a pinch of salt and fry until turning crisp and golden, 1-2 mins.
Step 3
Add the garlic, capers and anchovies. Cook for a further 5 mins: everything should be turning golden, the capers getting crisp around the edges and the anchovies melting into the oil (you might have to press them with your spoon slightly to help). Next, add the kale and 2tbsp water, stir to cook and coat it in the tasty oil and cooking juices, about 5 mins.
Step 4
When the pasta is al dente, drain and add to the pan. Toss well and season with black pepper – taste and add more salt if needed.
Step 5
Serve drizzled with a little more oil, a squeeze of lemon and parmesan shavings.