Umami, savory, and oh-so-satisfying, there’s nothing like a hearty bowl of anchovy pasta for lunch. This recipe uses healthier whole wheat pasta along with fresh tomatoes and kale to add some serious plant-powered nourishment.
Ingredients:
- 1 1/2 cups whole wheat pasta
- 2 cups kale, tough stalks removed and leaves finely chopped
- 4 large tomatoes, roughly diced
- 10 anchovies, plus olive oil from the can
- 4 cloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 1/4 cup good parmesan, finely grated
Instructions:
- Bring a pot of well-salted water to the boil and add the pasta. Cook according to package instructions.
- Meanwhile, warm a sauté pan over a medium heat and add the anchovies and olive oil. Sauté until the anchovies start to break up and form a paste.
- Add the garlic and sizzle for a few minutes until aromatic, taking care that it doesn’t burn.
- Add the tomato paste and stir well.
- Add the fresh tomatoes and a slosh of pasta water and let tomatoes cook down until they’re jammy.
- Add the kale and pop the lid on to allow it to steam. Add more pasta water if needed.
- Drain the pasta and add to the sauce and stir to coat.
- Add the parmesan, divide between two bowls and enjoy!
