Spaghetti with kale, anchovies and chilli

Spaghetti with kale, anchovies and chilli

The beauty of this super-cheap dish is that with very few ingredients you get lots of flavour. Simple and stylish!

Each serving provides 441kcal, 21g protein, 73g carbohydrate (of which 3g sugars), 5g fat (of which 0.8g saturates), 8g fibre and 3.8g salt.


  • 100g/3½oz spaghetti
  • 75g/2½oz kale (or spring greens or dark green cabbage), roughly chopped
  • 25g/1oz tinned anchovies in oil, chopped, oil reserved
  • 1 garlic clove, chopped, grated or crushed
  • pinch chilli flakes
  • salt and freshly ground black pepper


  1. Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes).

  2. Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot.

  3. Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute.

  4. Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy.

  5. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt.

Recipe Tips

Try and keep the kale at the top of the saucepan and use a slotted spoon to get it out after draining. Don't worry if you can't get it all!