Orecchiette with anchovies, cavelo nero and caramelised onions

Orecchiette with anchovies, cavolo nero and caramelised onions

  • serves 2
  • Easy

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



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


  • 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.

Nutritional Information

  • Kcals 455
  • Fat 7.7g
  • Saturates 3.4g
  • Carbs 80.4g
  • Sugars 8.6g
  • Fibre 5.7g
  • Protein 13g
  • Salt 1g