Cabbage and anchovy pasta
Anchovies are quite salty, so you don't need to add salt to the filling
How to make it
1
Chop the cabbage into bite-sized pieces
2
Boil the spaghetti until it is slightly firm. (Approximately: about 1 minute before the displayed time)
3
While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.
4
Add the anchovies (3 pieces) and stir-fry. Once the anchovies have dissolved, add the cabbage and stir-fry briefly
5
Add the spaghetti cooking water (about 80ml) and parsley (1 teaspoon), cover, and heat until the cabbage is soft
6
Add the boiled spaghetti to a frying pan, add 1 tablespoon of olive oil and stir fry briefly
7
Place on a plate and sprinkle with the remaining anchovies (torn by hand) and parsley to finish
Materials 1 person
-
- cabbage
- 150g
-
- Anchovies
- 3 fillets
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Mince parsley
- 2 tsp
-
[A]
- Chop garlic
- 1 piece
-
- red chili peppers in half and remove seeds
- 1 bottle
-
-
Olive Oil
Ardoino Extra Virgin
- 3/2 tbsp
-
Olive Oil
-
[Boil spaghetti]
- Spaghetti di Czech No. 10 Federini
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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