Garlicky cabbage pasta
PersonalPoints™ per serving
Anchovies are the secret ingredient which give this simple dish a delicious umami kick. Vegans might try a few capers instead
Fresh Pasta, raw
400 g, linguine
2 clove(s), crushed
Anchovies in oil, drained
300 g, sweetheart, sliced
- 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.
- 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.
- 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.
- 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.
Fresh linguine cooks quicker, but try 240g dry wholewheat linguine instead.