30
MINUTE
MEALS
Whole Wheat Spaghetti
with Anchovies and Kale
SERVES 4
Salt and black pepper
1 pound whole wheat spaghetti
About ¼ cup EVOO (extra-virgin
olive oil)
6 to 8 flat anchovy fillets
1 fresh chile pepper, such as red
cherry or fresno, seeded and sliced
or finely chopped
5 to 6 cloves garlic, finely chopped
1 bunch cavolo nero (also called
black, tuscan, dinosaur or lacinato
kale), stemmed and shredded
A few grates nutmeg
2 large egg yolks
Grated pecorino-romano cheese
Bring a large pot of water to a boil,
salt it, add the pasta and cook until
al dente. Drain, reserving a cup of the
pasta cooking water.
While the pasta is working, heat
the EVOO, 4 turns of the pan, in a
large skillet over medium heat. Add
the anchovies, cover the pan with a
splatter screen or loose foil and let the
anchovies melt into the oil. Add the
chile pepper and garlic and stir for
2 minutes. Add the kale and let it wilt;
season with a little nutmeg.
In a measuring cup, beat the egg
yolks with some of the reserved
pasta cooking water. Toss the drained
spaghetti with the kale, a few handfuls
of pecorino-romano, lots of black
pepper and the tempered egg yolks;
add more pasta cooking water as
necessary to evenly coat. Serve the
pasta in shallow bowls.
