Burnt Chilli, Kalette & Anchovy Spaghettini

4
Servings
5m
Prep Time
6m
Cook Time
11m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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