Thursday, August 28, 2008
A couple of posts ago I mentioned forgetting to put salt and anchovies in my pasta, so today I decided to retry the recipe after specifically getting the anchovies out onto the counter early in the morning just so I would remember to use them. This is a super easy recipe that you can pack for lunch and heat up quickly. I bought some colorful vegetable-based organic farfalle last week and used them for this dish, but you can use regular farfalle or penne or even macaroni. It's a versatile, healthy meal that can serve as a quick snack as well. Kale is possibly one of the most bee-yoo-ti-ful vegetables out there, with its curly leaves and wonderful green colour and the much touted free-radicals fighting properties. Served with some iced tea spiked with (lots of) vodka, you'd almost forget that the seasons are changing.
Kale and Anchovy Pasta
3/4 cup farfalle or penne pasta
3 stalks kale leaves, shredded to yield about 1 cup
3 slices anchovies in olive oil
1/4 white onion, sliced
1 tbsp chopped garlic
2 tbsp sodium free chicken broth
1/2 tsp chilli flakes
1 lemon wedge
Salt and fresh ground black pepper
Cook pasta according to directions.
If your anchovies came in olive oil, use 1/2 tsp of oil from that and saute the garlic and onions until onions becom translucent. Add in the anchovies and bring heat down to medium-low. Stir the anchovies, garlic and onions until the anchovies become soft and you can mash it with a wooden spoon.
Add in the kale, add in a little salt (to keep the colour green) and sti-fry for two minutes. Pour in chicken broth, cover and simmer for about 3 -4 minutes.
Add in cooked pasta and chilli flakes to kale and toss to combine. Spoon out into a plate, squeeze the lemon juice and season with salt and pepper to taste. Top with a little grated Parmigiano.