Photo of Garlicky cabbage pasta by WW

Garlicky cabbage pasta

9
9
9
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Anchovies are the secret ingredient which give this simple dish a delicious umami kick. Vegans might try a few capers instead

Ingredients

Fresh Pasta, raw

400 g, linguine

Olive Oil

1 tablespoons

Garlic

2 clove(s), crushed

Anchovies in oil, drained

2 individual

Cabbage

300 g, sweetheart, sliced

Chilli flakes

1 pinch

Instructions

  1. Bring a large covered pan of salted water to the boil. Add the linguine and cook for 3 minutes. Drain, reserving 150ml of the pasta water.
  2. Meanwhile, place a large nonstick frying pan over a medium heat and add the oil. Cook the garlic and anchovy fillets for 1 minute, breaking up the anchovies with a wooden spoon – they should begin to dissolve in the oil.
  3. Add the sliced cabbage and increase the heat to medium-high. Cook for 5-6 minutes, pouring in half the pasta water halfway through, until just tender.
  4. Add the pasta, tossing well to combine. Add a little more pasta water, if necessary, to create a silky sauce. Divide between 4 shallow bowls, sprinkle with the chilli flakes and add a crack of black pepper to serve.

Notes

Fresh linguine cooks quicker, but try 240g dry wholewheat linguine instead. The SmartPoints® will be Green 7 | Blue 7 | Purple 1.