Burnt Chilli, Kalette & Anchovy Spaghettini
Recipe: #33264
September 05, 2019
Categories: Spaghettini Italian, One-Pot Meal, Wok/Stir-Fry, Italian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (231.7 g)
- Calories 640.9
- Total Fat - 29.4 g
- Saturated Fat - 9.5 g
- Cholesterol - 98.6 mg
- Sodium - 457.8 mg
- Total Carbohydrate - 60.8 g
- Dietary Fiber - 8.3 g
- Sugars - 0 g
- Protein - 33.8 g
- Calcium - 12.9 mg
- Iron - 3.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oil in a large non-stick frying pan over high heat and add the anchovy and cook, stirring constantly, for 1 minute and then add the chilli and cook for 1 minute and now add the kalette, salt and pepper and cook for 4 minutes or until tender and golden.
Step 2
While the kalette mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente and then drain, reserving 1/2 cup (125ml) of the cooking water.
Step 3
Add the pasta and reserved cooking water to the kalette mixture and toss to combine.
Step 4
Divide between bowls, drizzle with the extra oil and sprinkle with salt and pepper to serve.
Step 5
TIPS - Kalettes are a hybrid of kale and Brussels sprouts. If they are unavailable, substitute with Brussels sprouts.
Tips
No special items needed.
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