PASTA WITH KALE AND CHILLI
Serves 4
250g pasta
4 Tbsp olive oil
Pinch or two chilli flakes
2 garlic cloves
4 anchovies or 12 black olives (stoned)
200g kale (about 1 bunch), stalks removed
Juice of ½ lemon
50g parmesan cheese, grated
Method
Bring a large pot of heavily salted water to the boil.
Meanwhile in a large frypan add the oil, anchovies and garlic. Cook over a moderate heat until the anchovies melt into the oil, add the kale and cook for a few minutes so that the kale wilts (about 2-4 minutes).
Cook the pasta as directed on the packet or if fresh for 2-3 minutes, drain ensuring that you reserve 1 cup of the cooking water.
Add the cooked pasta to kale, squeeze over the lemon juice, season with salt and cracked pepper and a handful of freshly grated parmesan. Toss well to combine, add 1-2 tablespoon of the cooking water to loosen up the juices in the pan, toss again to combine adjust seasoning and serve with more parmesan cheese.