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Orecchiette with anchovies, cavelo nero and caramelised onions

Orecchiette with anchovies, cavolo nero and caramelised onions

Published: October 14, 2016 at 12:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This low calorie, simple but tasty pasta dish with salty anchovies and fresh seasonal cavolo nero makes a quick and easy mid-week evening meal for two. Cavolo nero, also known as black kale, is a rich but robust brassica, orginally from Tuscany. It’s great in soups, stews and hearty pasta dishes

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal455
fat7.7g
saturates3.4g
carbs80.4g
sugars8.6g
fibre5.7g
protein13g
salt1g
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Ingredients

  • 2 
onions, finely chopped
  • 
olive oil
  • 
butter
  • 200g orecchiette
  • 4 anchovies in olive oil, drained and cut into pieces
  • 100g cavolo nero, large stalks discarded and leaves shredded

Method

  • STEP 1

    Fry the onions in a drizzle of olive oil and a knob of butter on a medium heat until they’re golden and caramelised. This will take about 30 minutes, so be patient. Add a splash of water to the pan if they’re sticking or catching, as this will help to soften them.

  • STEP 2

    Meanwhile, cook the orecchiette in boiling salted water for 10-13 minutes, or until tender, then drain, keeping a small cupful of the pasta water.

  • STEP 3

    Add the cavolo nero and anchovies to the onions and fry for a minute until the leaves have wilted and the anchovies melt into the onions. Add another knob of butter if the onions are sticking.

  • STEP 4

    Tip in the drained pasta and a splash of the cooking water. Season well, and toss to coat the pasta.

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