Burnt Chilli, Kalette & Anchovy Spaghettini

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.