This easy spaghetti with chard, chilli, and anchovies by Nigella Lawson, is a quick and flavorful meal perfect for busy weeknights. The rich, garlicky sauce clings to the pasta, and you can easily swap chard for spinach or kale. It’s simple to make but packs a punch of flavor!
This Spaghetti With Chard, Chilli And Anchovies Recipe Is From Cook, Eat, Repeat CookBook by Nigella Lawson
Ingredients Needed:
- 300g rainbow chard (or any chard you have)
- 3 tablespoons extra-virgin olive oil, plus extra for serving
- 8 anchovy fillets (from a jar or tin)
- 3 cloves of garlic, minced
- ¼ teaspoon dried chilli flakes
- 125ml hot water (from a just-boiled kettle)
- 200g spaghetti
- 2–3 tablespoons grated Parmesan or Pecorino Romano, plus extra for serving
How To Make Spaghetti With Chard, Chilli And Anchovies
- Prepare the chard: Separate the leaves from the stalks. Finely slice the leaves and set them aside. Cut the stalks into small pieces, about 1–2 cm long.
- Cook the anchovies and garlic: In a large pan, heat the olive oil on low. Add the anchovies and gently press them with a spoon until they melt into the oil. Add the garlic and chilli flakes, and cook for a few seconds.
- Cook the chard stalks: Add the chopped chard stalks to the pan, stirring them into the oil for 1–2 minutes. Then pour in the hot water, bring it to a simmer, cover the pan, and cook for 5–7 minutes until the stalks are tender.
- Cook the spaghetti: While the chard stalks are cooking, boil a large pot of salted water. Add the spaghetti and cook according to the packet instructions.
- Add the chard leaves: Once the stalks are soft, stir in the chard leaves, cover the pan again, and let them wilt for 2–4 minutes.
- Combine everything: Drain the spaghetti and add it to the pan with the chard. Toss everything together, adding some of the pasta water (up to 60 ml) if the mixture seems dry. Stir until the chard and anchovies coat the spaghetti well.
- Finish with cheese: Stir in the grated Parmesan or Pecorino Romano. Drizzle with extra olive oil and serve immediately, with more cheese on the side if you like.
Recipe Tips
- Anchovy flavor: Don’t worry if you’re not a fan of anchovies. They melt into the oil, adding a rich, salty flavor that blends beautifully with the other ingredients.
- Chard substitute: You can use any leafy green like kale or spinach if chard isn’t available.
- Pasta water: Always save a little pasta water to help the sauce come together and stick to the spaghetti.
How To Store & Reheat Leftovers
Storing: Let any leftovers cool, then store them in an airtight container in the fridge for up to 2 days.
Reheating: Reheat the pasta in a pan over medium heat with a splash of water or olive oil until warmed through.
Nutrition Facts
- Calories: 580
- Protein: 22g
- Fat: 28g
- Carbs: 62g
- Fiber: 5g
Nigella Spaghetti With Chard, Chilli And Anchovies
Description
This easy spaghetti with chard, chilli, and anchovies by Nigella Lawson, is a quick and flavorful meal perfect for busy weeknights. The rich, garlicky sauce clings to the pasta, and you can easily swap chard for spinach or kale. It’s simple to make but packs a punch of flavor!
Ingredients
Instructions
- Prepare the chard: Separate the leaves from the stalks. Finely slice the leaves and set them aside. Cut the stalks into small pieces, about 1–2 cm long.
- Cook the anchovies and garlic: In a large pan, heat the olive oil on low. Add the anchovies and gently press them with a spoon until they melt into the oil. Add the garlic and chilli flakes, and cook for a few seconds.
- Cook the chard stalks: Add the chopped chard stalks to the pan, stirring them into the oil for 1–2 minutes. Then pour in the hot water, bring it to a simmer, cover the pan, and cook for 5–7 minutes until the stalks are tender.
- Cook the spaghetti: While the chard stalks are cooking, boil a large pot of salted water. Add the spaghetti and cook according to the packet instructions.
- Add the chard leaves: Once the stalks are soft, stir in the chard leaves, cover the pan again, and let them wilt for 2–4 minutes.
- Combine everything: Drain the spaghetti and add it to the pan with the chard. Toss everything together, adding some of the pasta water (up to 60 ml) if the mixture seems dry. Stir until the chard and anchovies coat the spaghetti well.
- Finish with cheese: Stir in the grated Parmesan or Pecorino Romano. Drizzle with extra olive oil and serve immediately, with more cheese on the side if you like.
Notes
- Anchovy flavor: Don’t worry if you’re not a fan of anchovies. They melt into the oil, adding a rich, salty flavor that blends beautifully with the other ingredients.
- Chard substitute: You can use any leafy green like kale or spinach if chard isn’t available.
- Pasta water: Always save a little pasta water to help the sauce come together and stick to the spaghetti.
Spaghetti With Chard Chilli And Anchovies