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Savoy Cabbage Pasta


  • 12 oz Spaghetti or Linguine
  • Approx. 1lb Savoy Cabbage, outer leaves removed, cored and finely sliced
  • One tin Anchovies in Olive Oil
  • 1tbs + Olive Oil
  • One Lemon, juiced
  • Chilli Powder
  • 4 Garlic Cloves, peeled and minced
  • Parmesan, Gran Padano or Pecorino Romano to serve


Bring a large pot of salted water to the boil and start cooking the pasta. Meanwhile heat the oil in a large skillet. Add the anchovies with the oil in the tin, minced garlic, juice of half the lemon and a sprinkling of chilli powder, cook gently while mashing the anchovies a bit till they begin to disintegrate. Remove from the heat. When the pasta is close to being cooked add the cabbage to the pot and continue cooking till the cabbage is bright green and tender (around 2 minutes). Stir a ladleful of the pasta water to the skillet to create a saucey mix. Drain the pasta and cabbage and turn into the frying pan, stir gently to combine and coat the pasta/cabbage. Add more olive oil if needed, season to taste and serve topped with cheese. You could toast some breadcrumbs in a little garlicky olive oil on the stove top and mix in 2 tbs of cheese to create an even more delicious topping!

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27218 Garnett Valley Rd.
Summerland, BC
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