Pasta with chili pepper and anchovies

2 servings

25 minutes

Pasta with chili and anchovies is a refined dish of European cuisine that combines rich flavors and spicy notes. Anchovies sautéed in olive oil with garlic and hot red pepper create depth of flavor, adding a pleasant salty touch to the sauce. Tender young cabbage adds freshness and lightness, while grated Parmesan and lemon juice complete the composition, giving the dish a harmonious balance. This dish likely has roots in Mediterranean cuisine, where pasta is often paired with seafood and vibrant spices. It’s suitable for dinner in a cozy atmosphere, especially when craving something unusual and flavorful. Enjoy this pasta paired with white wine or fragrant Italian bread.

Energy value per serving

• Calories: 951.8
• Proteins: 27g
• Fats: 49.4g
• Carbohydrates: 97.5g

Ingredients

• Penne pasta: 250 g
• Olive oil: 4 tbsp
• Red chili pepper: 1 pc
• Finely chopped garlic: 2 clove
• Anchovies: 4 pc
• Young cabbage: 200 g
• Lemon juice: 1 tbsp
• Grated Parmesan cheese: 50 g

Cooking steps

1. Boil the pasta. While it cooks, heat half of the oil in a pot and sauté the anchovies, chili, and garlic.

   Required ingredients:

   • Penne pasta: 250 g
   • Olive oil: 4 tablespoons
   • Anchovies: 4 pieces
   • Red chili pepper: 1 piece
   • Finely chopped garlic: 2 cloves

2. Add the cabbage and cook over medium heat until done, adding a little water if necessary.

   Required ingredients:

   • Young cabbage: 200 g

3. Drain the water from the pasta, add cabbage, the remaining olive oil, lemon juice, and grated cheese to the pasta. Mix well.

   Required ingredients:

   • Young cabbage: 200 g
   • Olive oil: 4 tablespoons
   • Lemon juice: 1 tablespoon
   • Grated Parmesan cheese: 50 g