Linguine with Cabbage and Anchovy
Pasta and fresh vegetables are a wonderful combination. In this recipe, Savoy Green Cabbage and Anchovies for a new refreshing taste.
Serves 4 * Prep 10 min * Cook 15 Min
Ingredients
- 400g Linguine
- 1 small Savoy cabbage cut into stripes
- 4 tbsp olive oil
- 5 garlic cloves sliced
- 1 can of anchovies in olive oil
- 1 pinch crushed chili flakes
- For the Crispy Crumbs
- 1-2 TBSP olive oil
- 50g breadcrumbs
- 4 TBSP finely chopped parsley
- 2 TBSP grated Parmesan
Directions
- Cook the pasta in a large pot of boiling saltwater
- Add the cabbage to the pasta during the last 4 min of cooking
- Sautee the garlic in some olive oil until golden brown - remove from heat
- Add the anchovies and their oil and cook for 1-2 minutes. Mash it with a fork into smaller pieces.
- Add 150 ml of hot water ( you can use 1-2 ladles of the pasta water)6
- Heat some more oil in a large pan to make the crumbs
- Cook the bread and parsley for about 5 min and then mix in the cheeses
- Drain the pasta and add it back to the pan
- Add the anchovies sauce, garlic, chili, and black pepper to taste
- Toss well to combine
- Serve and top with bread crumbs
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