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.
1
Boil the pasta. While it cooks, heat half of the oil in a pot and sauté the anchovies, chili, and garlic.
- Penne: 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.
- Young (spring) 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.
- Young (spring) cabbage: 200 g
- Olive oil: 4 tablespoons
- Lemon juice: 1 tablespoon
- Grated Parmesan cheese: 50 g
