Braised Greens Spaghetti
Servings: 4
Bold, buttery, and vibrant! This spaghetti is tossed with tender cavolo nero, caramelized onions, chili, and a touch of anchovy for a rich, savory kick. Finished with parmesan, it’s simple, quick, and utterly delicious.
Print Recipe
Ingredients
- 1 large onion
- 1/4 cup olive oil
- 2 cloves of garlic minced
- 1 chilli diced
- 1 large bunch Cavolo Nero chopped
- 4 anchovy fillets
- 125 g butter
- 500 g of spaghetti
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- Parmesan cheese to serve
Instructions
- Heat oil in a large saucepan. Add onions, salt, garlic, chilli and anchovy. Stir until onions are soft.
- Roughly chop the cavolo nero and it to the pan with the butter. Stir and combine with the other ingredients.
- Cook the spaghetti as per the packet instructions.
- Add the pasta, 1/2 cup of the pasta water to the greens. Toss until the pasta is glossy and the greens are evenly distributed, adding more pasta water a tablespoon at a time as needed until saucy.
- To serve, transfer the past to a large bowl and top with grated parmesan and extra seasoning to taste.