375g dried spaghetti
1/3 cup extra virgin olive oil preferably ELIDIA Olive Oil
6 anchovies, finely chopped
2 garlic cloves, crushed
1/4 teaspoon dried chilli flakes
1 bunch curly or regular kale, centre vein discarded, leaves shredded
1 1/2 tablespoons lemon juice
1/3 cup finely grated parmesan
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.
Heat oil in a large, non-stick frying pan over medium-low heat. Add anchovy, garlic and chilli. Cook for 1 to 2 minutes or until fragrant.
Add the kale, drained cooked pasta, lemon juice and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Divide among bowls. Serve sprinkled with parmesan.
Recipe sourceSpaghetti with spicy kale, garlic and olive oil,