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My go to meal when I don’t particularly feel like cooking is always pasta.  Why?  Because they are quick, comforting, cheap and downright tasty.  For me the simpler the better.  This was no exception. Long, slippery strands of spaghetti were the vehicle for the rustic combination of sweet fennel, salty olives and earthy kale that were taken to new heights with the addition of garlic, chilli and lemon.  Seasoned with a few anchovies and a smattering of freshly grated parmesan this was simplicity at its utmost finest.

Prep time:  15 Minutes          Cooking time:  15  Minutes            $  Low Budget

Serves 4

500gm of spaghetti

1/4  cup of extra virgin olive oil

2 cloves of garlic, finely chopped

1 tsp of dried chilli flakes

Grated rind of 1 lemon

Juice of 1 lemon

6 anchovy fillets

1 red onion, diced

1 baby fennel bulb, diced

1 cup of pitted kalamata olives

1 bag of baby kale (large kale roughly chopped is fine)

Sea salt and cracked pepper

Freshly grated parmesan and a drizzle of extra virgin olive oil to serve

Bring a large pot of salted water to the boil and cook the spaghetti until al dente`.

Heat a large heavy based frypan and add the oil.  Lightly fry the onion  and fennel until starting to soften and then add the garlic, chilli, lemon rind and anchovies.  Stir occasionally and allow the anchovies to completely dissolve before adding the lemon juice and olives.  Season with a little salt and a good amount of pepper and continue frying on a medium heat until everything is nice and soft.

Drain the pasta (reserving a couple of tablespoons of the liquid) and add the kale to the sauce.  Fry for a minute until just starting to wilt and then add the drained spaghetti and reserved pasta water.  Toss well to combine and divide among four large pasta bowls.  Top with grated parmesan and a little more extra virgin olive oil.