Garlicky cabbage pasta
10
Points®
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 tablespoon(s)
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.