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Spaghetti with greens and anchovies recipe
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If you like anchovies, then you'll love this simple spaghetti recipe. It's packed with spring greens in a lemony garlic sauce that makes it perfect for a fast and fresh midweek meal. Don't forget to top with plenty of Grana Padano! See method
Ingredients
- 2 tbsp vegetable oil
- 2 red onions, thinly sliced
- 3 garlic cloves, crushed
- 1 red chilli, finely diced, deseeded if you like
- 2 lemons, 1 zested and juiced, 1 cut into wedges
- 50g tin Tesco Finest Cantabrian anchovy fillets, chopped, oil reserved
- 250g fresh greens, tough core discarded, leaves thinly sliced
- 350g spaghetti
- 50g grated Grana Padano
1 of your 5-a-day and a source of protein
Each serving contains
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Energy
1925kj
457kcal
23%
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Fat
13g
19%
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Saturates
3g
16%
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Sugars
7g
7%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 63.5g
Protein 18.4g
Fibre 5.9g
Method
- Heat the oil in a lidded, high-sided frying pan over a medium heat. Fry the onions with a pinch of salt for 12-15 mins until softened and caramelised. Add a splash of water if they darken too quickly.
- Add the garlic, chilli, lemon zest, anchovies and their oil; cook for 2-3 mins until the anchovies start to break down. Add the greens and 200ml water; season, then cover and cook over a low-medium heat for 6-8 mins until the greens are tender.
- Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml pasta water, then stir both into the greens mixture along with the lemon juice and most of the cheese.
- Use tongs to toss together well until the cheese has melted and the sauce is glossy. Divide among plates, then top with the rest of the cheese and a twist of black pepper. Serve with the lemon wedges for squeezing over.
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