Skip to content

Greens 3

Spaghetti with cavolo nero, anchovy and garlic

The sauce is a classical Italian treatment for greens.

Make the sauce while the pasta cooks. Chop greens into a chiffonade. Heat olive oil in a large skillet over medium heat, sauté a clove or two of crushed garlic until lightly brown, then add a couple of anchovy fillets, maybe a pinch of red pepper flakes. Mash the anchovy with the back of a wooden spoon or until the fillets disintegrate into the sauce. Add the greens and cook until wilted, about 2 minutes. Drain the spaghetti, reserving a couple of tablespoons of pasta cooking water. Add the cooked spaghetti to the skillet. Add the pasta cooking water if the pan seems dry. Give a couple of stirs, tossing the spaghetti so that the strands are covered in sauce. Remove from heat, drizzle some extra-virgin olive oil if you like, add a bit of chopped oregano and serve immediately.

Total cooking time, including prep: 20 minutes

What's your opinion?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

%d bloggers like this: