Greens & Anchovy Butter Pasta

Need an easy way to use up some green veg that’s just sitting in your fridge? This is the answer! This recipe is traditionally made with the Italian bitter green, cime di rapa, but as it turns out, almost all brassicas love an anchovy bath.

ingredients

serves 2

• 300g cime di rapa, spinach, kale, broccoli or any cabbage

• 40g butter

• 2 garlic cloves, sliced

• 6-8 anchovies, chopped

• A pinch of dried chilli flakes

• 1/2 tsp fennel seeds

• Fried breadcrumbs and/or
  Parmesan, to serve

• 300g tagliatelle, casarecce or orecchiette
  

instructions

Bring a pan of salted water to the boil and cook the veg until soft. Drain, then roughly chop, keeping it a bit wet.

Melt the butter in a frying pan over medium heat and fry the garlic gently until it begins to colour gently, then add the anchovies, mushing them into the pan until they dissolve away. Add the chilli and fennel, give them a few moments, then stir in your veg.

Toss it in the buttery sauce and keep cooking for a a few more mins until it absorbs the flavours.

Season to taste, then stir in your cooked pasta and a splash of cooking water. Serve with fried breadcrumbs, more chilli and Parmesan if you want.