Nigella Spaghetti with Chard, Chilli and Anchovies is made with rainbow chard, anchovy fillets, extra-virgin olive oil, garlic, chilli flakes, and spaghetti. This recipe creates a deeply savory, umami-rich pasta dish with silky greens and a touch of heat. It takes about 30 minutes to prepare and serves 2 heartily.
Nigella Spaghetti with Chard, Chilli and Anchovies Ingredients
- 300g rainbow (or other) chard
- 3 tbsp extra-virgin olive oil, plus more to serve
- 8 anchovy fillets (jar or tin)
- 3 fat cloves garlic
- ¼ tsp dried chilli flakes
- 125ml hot water (just-boiled)
- 200g spaghetti
- 2–3 tbsp (approx. 15–20g) freshly grated Parmesan or Pecorino Romano, plus more to serve
How To Make Nigella Spaghetti with Chard, Chilli and Anchovies
- Prepare Water: Bring a large saucepan of water to the boil for the pasta; boil the kettle.
- Prep Chard: Strip chard leaves from stalks; finely slice the leaves and cut stalks into 1–2cm pieces.
- Cook Anchovies: Warm olive oil and anchovies in a large pan, stirring until anchovies melt.
- Add Garlic & Chilli: Remove from heat, grate in garlic and chilli flakes. Return to medium heat, stir, then add chard stalks.
- Simmer Stalks: Pour in hot water, cover, and cook 5–7 minutes (or up to 10 for thicker stalks).
- Cook Pasta: Salt the boiling pasta water and cook spaghetti per package directions, checking early.
- Wilt Leaves: Stir chard leaves into the pan, cover and let wilt 2–4 minutes. Turn off heat and keep covered until pasta is ready.
- Combine & Serve: Toss drained pasta with chard mixture, stir in grated cheese, and serve with extra olive oil and Parmesan.
Recipe Tips
- Choose Tender Chard: Rainbow or ruby chard offers great color and flavor.
- Melt Anchovies Fully: They should break down into the oil for best flavor.
- Balance Salt: Anchovies and cheese are salty; be mindful when salting pasta water.
- Add Lemon: A squeeze of lemon juice before serving brightens the dish.
- Make It Vegan: Substitute anchovies with chopped olives and increase garlic.
What To Serve With Spaghetti with Chard, Chilli and Anchovies
This pasta pairs well with a crisp green salad, garlic bread, or roasted vegetables. For drinks, try a chilled white wine like Gavi or a crisp IPA.
How To Store Spaghetti with Chard, Chilli and Anchovies
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Reheat: Gently reheat in a skillet with a splash of water or olive oil.
Freeze: Not recommended due to texture of chard and anchovies after thawing.
Spaghetti with Chard Nutrition Facts (Estimated per serving)
- Calories: 550
- Total Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 65g
- Sugar: 4g
- Protein: 20g
- Sodium: 900mg
- Fibre: 5g
FAQs
Can I make this vegetarian?
Yes, use chopped black olives or a dab of Marmite for umami, and nutritional yeast instead of cheese.
What pasta can I use instead of spaghetti?
Linguine or bucatini also work well with the sauce and chard.
Is Parmesan necessary?
It enhances flavor but can be skipped or swapped with Pecorino Romano or a vegan alternative.
Can I use other greens?
Yes—spinach, cavolo nero, or beet greens are excellent substitutes.
Can I make this ahead?
The chard mixture can be made a few hours ahead and reheated while pasta cooks.
Nigella Spaghetti with Chard, Chilli and Anchovies Recipe
Description
A bold and savory spaghetti dish with silky chard, anchovies, and a hit of garlic and chilli, inspired by Nigella’s Cornwall holiday.
Ingredients
Instructions
- Boil pasta water; prep chard (slice leaves, chop stalks).
- Melt anchovies in oil; add garlic, chilli, and chard stalks.
- Add hot water, cover and simmer 5–7 mins.
- Cook pasta; wilt chard leaves in pan.
- Combine pasta and chard, stir in cheese.
- Serve with extra oil and Parmesan.
Notes
- Use tender chard or spinach as alternative.
- Anchovies add deep umami—adjust to taste.
- Cheese optional for a more traditional take.
- Leftovers are delicious cold with lemon and oil.